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Because of the eggplant's relationship with the Solanaceae (nightshade) family, it was at one time believed to be extremely dangerous. While it can be eaten by most people without ill effect, for some, consuming eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can be harmful. Some eggplants are bitter, and can irritate the stomach lining
This gluten-free recipe was submitted by Susan in Scottsdale AZ.  Susan is a personal chef for Gluten-Free & Good4U. She can be reached at azchef4u@aol.com if you're interested in learning more about gluten-free cooking. If you're in the Phoenix metro area, contact Susan for in-home cooking demonstrations and meal preparation.
Low calorie and delicious
Gluten-Free Eggplant Zucchini Parmesan
8 servings

276 calories, 22 grams protein, 15 grams fat, 15 grams carbohydrate - per serving**
Ingredients
2 cups tomato sauce (any variety)
1 cup ricotta cheese, whole-milk (or any other cheese, shredded)**
3/4 cup mozzarella cheese, whole-milk (or any other cheese like cheddar, Swiss, etc., shredded)**
1 medium eggplant, sliced thin
2 medium zucchini, sliced
1 medium onion, chopped
1 link sweet Italian sausage (or chicken basil sausage)
2 cups white mushrooms, chopped
dash salt
1/2 cup crumbled goat cheese
1/2 cup mozzarella cheese, whole-milk, shredded**
  • Place eggplant slices on a lightly greased baking sheet. Lightly salt eggplant. Let stand for 10 minutes to sweat. Pat dry with paper towels. Season them. Bake at 400 degrees for 10 minutes or until eggplant becomes tender.
  • Season zucchini slices and bake on a lightly greased baking sheet at 400 degrees to 10 minutes or until tender, but not mushy.
  • Bake sausage at 375 degrees for 15 minutes, turn over, and cook an additional 15 minutes. Cool for 15 minutes and cut into slices.
  • In large skillet, saute mushroom slices and onions until tender (about 5-10 minutes).
  • Building the casserole:
    • Coat 9-inch, oven-safe glass baking dish with a thin layer of tomato sauce.
    • Arrange eggplant, zucchini, mushrooms, and onions on top.
    • Arrange sausage slices on top.
    • Spread ricotta cheese and 3/4 cup mozzarella on top.
    • Cover with tomato sauce.
    • Continue layering in this order until you run out of ingredients.
    • Top with goat cheese and 1/2 cup mozzarella (or any other melting cheeses).
  • Bake casserole at 350 degrees for 25 minutes until vegetables are tender and cheese is melted.
** - By using part-skim versions of the mozzarella and ricotta, you can reduce the food counts for this dish to:

249 calories, 21 grams protein, 12 grams fat, 15 grams carbohydrate per serving


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