My sister over for dinner and we decided to whip up some eggplant Parmesan. Oh how I wish I'd remembered to take an after picture! The gluten free version involves peeling and slicing a large eggplant, then salting both sides of the slices and letting them sit on paper towels for a bit (this supposedly pulls out some of the bitterness and helps flavor them), then patting them dry, dipping the slices in egg, rolling them in cornmeal (mixed with Italian seasoning and shredded Parmesan), then placing them on a baking sheet. They cooked at 375 for about 20 minutes (until they started browning). They were finished off with some tomato sauce and additional cheese, and would be great over GF pasta too.
For a side we chopped up a whole zucchini, a yellow squash, a red pepper, and an onion and sauteed the veggies with pesto and a can of kidney beans. I threw a little goat cheese on top before serving.
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