Boxed Waffles Becomes Eggplant Parmesan

I used to work next to this wonderful family run Italian restaurant and every once in a while I would treat myself to a meal there. My favorite was eggplant rollatini. It was an appetizer, but it made the perfect lunch. Light wispy sliced eggplant sauteed and gently rolled up with perfectly salty and sweet mozzarella.



While I miss these lunches I certainly don't miss pouring coffee all day. I got an eggplant in my co-op basket this week. Whenever I get an eggplant I can't help but turning it into a near rollatini creation. I needed something the kids would devour as well. We've had quite a few veggie centered dishes and I was on the verge of crossing that protest line. This eggplant had to be good. Enter boxed gluten free waffles.

In my opinion gluten free waffles are only good for one thing - bread crumbs. They are not the most desirable thing when toasted with syrup. But they make awesome bread crumbs. I picked up this little trick from Gluten Free Goddess. Thank you Mrs. Goddess! The kids love this eggplant Parmesan recipe. They were even upset when the leftover's were gone.



This isn't your most authentic eggplant Parmesan, but I love the crunchiness of this. Since you all know my frying phobia, this isn't a fried eggplant Parmesan either. You can use any sauce that you have on hand. I made the sauce earlier in the day, but I'm really liking Muir Glen's Italian Herb sauce lately.

Gluten Free Eggplant Parmesan


1 eggplant peeled and cut into circles 1/4 inch thick
3 gluten free waffles toasted, cooled and torn into large pieces
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon chopped parsley
salt and pepper
2 eggs
1 cup mozzarella or asiago cheese shredded
2 cups marinara sauce
Parmesan for sprinkling on top

Place the peeled and cut eggplant into a strainer. Sprinkle about 1 teaspoon of salt over the slices and let them sit. They will sweat so leave a towel underneath or in the sink. Leave for 1/2 an hour. Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor. Pulse until it forms nice small crumbs. Preheat oven to 375º. Rinse salt off of the eggplant and pat dry. In a bowl seperate whisk the eggs with some salt, pepper and about a tablespoon on water. Oil a cookie sheet and have nearby. Dip each slice into the egg and let it drip off. Place into the crumbs and press crumbs onto the eggplant. Place on cookie sheet and cook for 12 minutes. Flip over the slices and cook for another 10 minutes. Remove from oven and place enough cheese on each slice to cover. Spoon about 2 tablespoons sauce over the cheese. Sprinkle a generous amount of Parmesan over the top of each one. (I actually add a little more mozzarella on top too). Place back into oven for another 6-10 minutes until the top is nice and melted and golden.



What a hit these were. They reheated nicely in the oven the next day too. I'm sure that they would be wonderful with Panko crumbs as well if you don't need to do them gluten free.