Gluten-Free Eggplant Parm Bake

Preheat broiler and move oven rack close to it. Slice eggplant ⅓ inch thick (medium thickness) and place as many slices as will fit into a single layer on a rimmed half sheet pan. Brush (or spray) both sides of slices with olive oil. Broil until starting to brown, 4–7 minutes, then flip slices over and broil second side until lightly browned. Sprinkle with salt and pepper and set aside on another sheet pan. Repeat process until all eggplant is broiled.

Reduce oven temp to 375ºF and move rack just above middle position. Spray or lightly coat 4 large ramekins or a 3-quart baking dish with olive oil. Heat tomato sauce until warm.

To assemble, spread half the sauce in the bottom of the ramekins or baking dish. Cover with a layer of half the eggplant. Top with all of the mozzarella, then half the Parmesan. Create another layer of the remaining eggplant, then top with the remaining sauce. Top with the rest of the Parmesan and a sprinkle of salt and pepper.

Bake (if using ramekins, place on a baking sheet) about 30 minutes, until top is lightly browned, cheese is melted, and sauce bubbles around the edges. Serve almost immediately (so the cheese stays melty) topped with fresh herbs.