Gluten Free Eggplant Parm

Last night, Jamie and I put our heads together and created a tasty GF Eggplant Parmesan. When I cook I'm not too much about measuring so these quantities are somewhat estimated. Don't be scared to improvise a bit-- that's how we made it work!

Ingredients:

Medium sized eggplant, peeled and sliced somewhat thin
4 cups (GF) Rice Chex
4 tbsp Smart Balance or butter
Italian Seasoning
Egg whites
Grated Parmesan Cheese
Mozzarella Cheese, sliced
1 jar organic marinara sauce

1. Preheat your oven to 350 degrees. Lightly grease a 9 x 11 inch cake pan. In the bottom of the pan, pour a small amount of marinara in the bottom of the pan.

2. Pour the chex into a plastic bag or put in a bowl to crush into crumbs.

3. Melt smart balance and then dump over chex crumbs till moist. Season to taste with Italian Seasoning and Parmesan Cheese. Maybe even a little salt and pepper depending on your tastes. Mix well.

4. In a separate bowl, whisk egg whites till frothy.

5. Dip slices of eggplant in egg whites and then in chex mixture. The chex/cheese mixture won't quite stick right away-- so don't be afraid to pile some of the chex on top of slices in the pan. Don't worry-- the breading will stick more as it goes through the cooking process.

6. Place a single layer chex covered eggplant slices in bottom of cake pan. On top of the slices, add some more marinara, and then some mozzerella cheese. Continue to layer in this order until you're out of eggplant.

7. Put in heated oven for about 40 minutes or until eggplant is nice and soft. This time depends somewhat on the width of the slices, as well what elevation you're cooking at! Also, if the mozerella starts to brown too much before the eggplant is soft, cover the pan with foil at any point.