Eggplant Parmesan

Ingredients

• 721 g canned diced tomatoes
• 252 g tomato paste
• 227 ml water
• 102 g onion, chopped
• 1 tbsp granulated sugar
• 3/4 tsp salt, for the sauce, plus 1/2 tsp for the eggplant
• 1/2 tsp garlic powder
• 3/4 tsp dried basil
• 1/2 tsp dried thyme
• 3/4 tsp dried oregano
• Pinch of ground red pepper
• 1 bay leaf
• 503 g eggplant, sliced (unpeeled)
• 40 g rice flour (about 1/3 cup), for dredging
• 150 ml milk
• 1 large egg, beaten
• 51 g gluten-free breadcrumbs (about 1/2 cup)
• Neutral oil (a flavorless oil — canola, grapeseed, avocado, or plain vegetable oil; not olive oil, which brings its own flavor), for shallow-frying
• 1 tbsp grated Parmesan cheese
• 82 g mozzarella cheese, shredded

Method

1. Make the sauce: combine the tomatoes, tomato paste, water, onion, sugar, 3/4 tsp salt, garlic powder, basil, thyme, oregano, red pepper and bay leaf; simmer 1 hour, stirring occasionally. Remove the bay leaf.
2. Salt the eggplant slices with 1/2 tsp salt and leave 30 minutes to draw out moisture; drain and pat dry.
3. Set up three shallow dishes: rice flour; milk beaten with the egg; and the gluten-free breadcrumbs. Dredge each slice in the rice flour, dip in the milk mixture, then coat in crumbs.
4. Shallow-fry the slices in hot oil about 3 minutes per side, until golden; drain on paper.
5. Heat the oven to 165°C (325°F). Layer sauce and eggplant twice in a baking dish, sprinkle the Parmesan and mozzarella over the top and bake 20 minutes, until bubbling and heated to 63°C (145°F).