Gluten-Free Eggplant Parmesan with Provolone

Preheat oven to 350 F.

Cut your eggplant lengthwise into 1/4 inch slices. Lay out the eggplant slices on a paper towel lined baking pan and salt both sides. After the eggplant looks sweaty, blot it with more paper towels to soak up the excess moisture.

Heat about 1/4 inch of oil in a frying pan over medium heat. Once oil is hot add the eggplant slices in a single layer and cook the eggplant for about 2 minutes per side. When the eggplant comes out of the oil, put it back onto more dry paper towels to soak up the excess oil. Keep the pan of oil hot.

Beat the eggs and 1/2 cup of the grated provolone in a flat dish.

Dredge the eggplant in the egg and cheese wash then add it back into the pan and cook another couple minutes per side until browned and crispy. Put it back on clean paper towels to again soak up the extra oil.

Put a thin layer of the marinara sauce on the bottom of an 8×8 pan. Layer the eggplant, sauce, provolone and Parmesan into the pan so that the eggplant touches and reach the sides in each layer with no spaces. Continue layering until you use all of the ingredients. The last layer should be a layer of cheese.

Bake at 350 F until bubbly and then remove dish from oven and let it sit for at least 5 minutes before cutting.