This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free.
Casseroles are known to be an easy to make family dinner option that has tons and tons of variations. This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free.
In this episode of Gluten Free Tasty, Phoebe Lapine shows you how to make a Turkish Eggplant Casserole. Think of it as a gluten-free eggplant Parmesan with a few flavor twists. Phoebe’s version is much healthier than traditional Eggplant Parmesan because it uses far less oil, but still retains all of the great flavors. Eggplant is a great source of dietary fiber and other vitamins and minerals which makes it great for those who experience digestive problems.
- 2 medium eggplant, thinly sliced (1/4 inch thick)
- 1 small yellow onion, diced
- 2 large garlic cloves
- 1/4 teaspoon red chili flakes
- 1 15 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
- Dash of cinnamon
- Sea salt
- Olive oil
- 1 tablespoon fresh ground ginger
InstructionsPreheat the oven to 350 degrees Fahrenheit. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, ginger, chili flakes, and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley. If using the skillet, remove ¾ of the sauce to a bowl. Arrange one layer of eggplant evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minute before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature. Notes: I streamlined this recipe by using an oven proof skillet to fry the eggplant, cook the sauce, and then make the casserole. If you don't have a cast iron skillet, feel free to use a casserole dish instead. Serves 4-6
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.