Eggplant Parmesean (gluten free)

This is a quick and inexpensive meal, and healthier than traditional eggplant parmesean.

Ingredients:

1 large eggplant
1/4 cup olive oil
1/4 cup cornmeal
1/4 cup parmesean
2 tablespoons gluten free flour- ( I used Pamela's gluten free baking mix)
1 tablespoon garlic powder
1 teaspoon italian seasoning
salt and pepper
Tinkyada Brown Rice Pasta
Choice of marinara sauce
Shredded mozzarella cheese


Slice eggplant and lay out on sheets of paper towel, sprinkle with salt, then cover with an additional sheet of paper towel and let drain for about 20 minutes.

Preheat oven to 350 degrees

Pour the olive oil in to a bowl. In a separate bowl,  mix together cornmeal, parmesan, flour, garlic powder, italian seasoning, and salt and pepper.
Dip slices first in olive oil and then in to flour mixture and place onto an ungreased baking sheet. Bake slices for 30 minutes.

Meanwhile, prepare the gluten free pasta according to the package instructions, and heat sauce on low heat. Take the eggplant out of oven and top with mozzarella cheese, then bake an additional 5 minutes. Drain pasta and drizzle with olive oil, then top with sauce and eggplant slices. Enjoy!!