For the Eggplant:
For the Tomato Sauce:
Preheat your oven to 375°F (190°C).
Prepare the eggplant slices as mentioned in the previous recipe by salting them and allowing them to rest.
While the eggplant is resting, prepare the tomato sauce. In a saucepan, combine the gluten-free marinara sauce, dried basil, dried oregano, garlic powder, salt, and pepper. Heat the sauce over low-medium heat, stirring occasionally, until it's heated through. Then, remove it from the heat and set it aside.
After the eggplant has rested, pat them dry with paper towels to remove excess moisture.
In a shallow bowl, beat the eggs and season them with a pinch of salt and pepper.
In another shallow bowl, place the crushed gluten-free rice crackers.
Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
Dip each eggplant round into the beaten eggs, allowing any excess to drip off, and then coat it in the crushed gluten-free rice crackers, pressing the crumbs onto the eggplant to adhere.
Fry the breaded eggplant slices in the hot oil until they are golden brown and crispy on both sides, about 2-3 minutes per side. Place them on a paper towel-lined plate to drain any excess oil.
In a baking dish, spread a small amount of the prepared tomato sauce on the bottom. Place a layer of fried eggplant slices on top, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
Bake the eggplant Parmesan in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
Garnish with fresh basil leaves if desired, and serve hot.
This version of gluten-free eggplant Parmesan uses crushed gluten-free rice crackers as a breadcrumb substitute, providing a crispy and delicious coating for the eggplant slices. Enjoy your meal!