Monday, January 13, 2014

Gluten free/Clean Eggplant Parmesan {Recipe}

Good morning babes!

How's everyone doing this week?? I hope that the polar vortex didn't freeze your little bums too much!

I'm happy to be linking up again with the Brittany, from Happy Is a Choice and Sam from Life Style Love! I'm proud to say that the past few weeks have been great for me health/fitness wise. I've been eating well, hitting the gym, and spending lots of time with friends. I know that it'll be hard to keep up withe everything once life gets more hectic, but for now I'm enjoying my progress!

I'm also excited to report that my hubs and I purchased a juicer! I've been wanting to juice for quite a while, but I wasn't really sure if I could sell my husband on the whole idea. Well I was wrong. He is all about jucing and I love it! If you're curious about it there are some great resources online, there's also a great documentary called "Fat, Sick, and Nearly Dead" which I highly recommend! I'll be chatting more about my juicer in weeks to come but today I'm excited to share a great recipe with you!

I love italian food, especially eggplant parm! Being gluten free and cutting out most dairy hasn't always been the easiest and I'll admit that I thought this recipe would be tricky to substitute for, but in all actuality it is easy peasy! 

Here's what you'll need:
1 eggplant
Olive oil
Gluten free bread crumbs (can be found at your local grocery store)
Spaghetti sauce (or you can make your own)
GF pasta- I used quinoa pasta and it was ah-mazing!

1. Rinse your eggplant and then slice it into rounds (not very thick). Begin heating olive oil in a pan. Also preheat the oven to 350 degrees.
2. Lightly cover the slices in olive oil, salt and pepper
3. Roll the slices in the GF bread crumbs
4. Place the slices in the skillet and cook them for a few minutes on each side, until a little crispy
5. Place slices to a casserole dish and bake in the over for 15-20 minutes, until cooked through. 
6. About 5 minutes before removing from the oven, cover the eggplant in pasta sauce and allow to bake.
7. Serve the eggplant and sauce over the pasta and voila!

So it technically isn't eggplant parmesan but it's close enough! This recipe was super easy and a big hit! Give it a try and tell me what you think!

Thanks for reading, until next time!




  1. I absolutely adore you for posting this recipe! I'm soooo going to try it!

    Breckenridge Clare

  2. Sounds so yummy! Thanks for sharing, Laurel!

  3. Mmm that sounds great!! Thank you for the recipe!! I'll definitely be trying it. Congrats on your success this far :)

  4. Yum that sounds really good! You'll have to share some of your favorite juicing recipes as you start using yours. We don't have one but I think it would be fun and love hearing about different recipes people try!