There are some things from our childhood that we’ll always remember. Quite often it’s the scent of our favorite food coming from the kitchen. I remember the pasta dishes my mom would make. Even after I was out on my own she would make a favorite dish of mine for my birthday dinner. What I remember most is the red sauce. It would cook on the stove all day long. It was delicious and comforting and everything good. But then my older sister, Diana, introduced me to pasta sauce in a jar. No lengthy preparation or cooking on the stove all day. Just open the jar, warm it up, and serve. Easy peasy! And the sauce in a jar was Ragu. My kids grew up on the homemade pasta sauce my mom taught me to make. But they also grew up on Ragu. It all depended on they’re schedules, activities and my available time in the kitchen. Now my kids are grown with families of their own. Over the years David and I have made changes to our diet which includes organic foods. To top it off I’m now gluten-free and vegetarian. But Ragu has made changes too. An organic traditional flavor red sauce. That’s right! Organic! So today we’re sharing our favorite recipe for gluten-free eggplant parmesan. Organic Ragu makes it quick and easy and oh so good. Perfect for cold winter days.
Ingredients:
- 1 medium eggplant
- 3/4 cup gluten-free bread crumbs
- 1/4 cup gluten-free flour
- 1/2 pound gluten-free linguine
- 1/2 cup freshly grated parmesan cheese
- Italian seasoning to taste – optional
- 2 – 3 eggs
- olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoons chopped fresh oregano
- 1 jar Ragu Organic pasta sauce
Directions:
- Preheat oven to 400 degrees.
- Start cooking linguine as directed on package.
- Generously grease/oil baking sheet (lined with parchment paper if desired) with olive oil.
- Wash and dry eggplant. Slice into 1/2 rounds.
- In a shallow bowl mix the bread crumbs, flour and seasoning together.
- In another shallow bowl beat/whisk eggs together.
- Dip each eggplant slice in the egg mixture covering both sides.
- Dredge each slice in the breadcrumb/flour mixture making sure both sides are coated.
- Garnish with parmesan cheese, basil and oregano.
- Place the eggplant slices on prepared baking sheet.
- Bake for 10 minutes. Flip each slice over and spray with olive oil. Bake for another 5 – 7 minutes.
- Heat Ragu organic pasta sauce on stove.
- Serve the eggplant slices on top of the linguine with pasta sauce.
Enjoy!
- 1 medium eggplant
- 3/4 cup gluten-free bread crumbs
- 1/4 cup gluten-free flour
- 1/2 pound gluten-free linguine
- 1/2 cup freshly grated parmesan cheese
- Italian seasoning to taste – optional
- 2 – 3 eggs
- olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoons chopped fresh oregano
- 1 jar Ragu Organic pasta sauce
- Preheat oven to 400 degrees.
- Start cooking linguine as directed on package.
- Generously grease/oil baking sheet (lined with parchment paper if desired) with olive oil.
- Wash and dry eggplant. Slice into 1/2 rounds.
- In a shallow bowl mix the bread crumbs, flour and seasoning together.
- In another shallow bowl beat/whisk eggs together.
- Dip each eggplant slice in the egg mixture covering both sides.
- Dredge each slice in the breadcrumb/flour mixture making sure both sides are coated.
- Place the eggplant slices on prepared baking sheet.
- Bake for 10 minutes. Flip each slice over and spray with olive oil. Bake for another 5 – 7 minutes.
- Heat Ragu organic pasta sauce on stove.
- Serve the eggplant slices on top of the linguine with pasta sauce.
- Garnish with parmesan cheese, basil and oregano.
Amy Desrosiers says
We love eating gluten free and love this recipe. Looks so good and perfect for winter meals.
Ellen LaFleche-Christian says
Oh yum! Eggplant parmesan is one of my favorites!
Aubrey says
I have never tried anything with egg plant. This looks good.
Scott says
We use white eggplant when it is in season. More tender and milder than regular eggplant – so the kids will eat it!
Erika says
This sounds delicious. We have been eating more and more gluten free foods and this will be a great recipe to include in our menu.