Baked Alaska
If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box,
Baked Eggplant Parmesan recipes
Ingredients
- 1/4 cup plus 2 tablespoons olive oil, divided
- 4 large garlic cloves, minced
- 1 (28oz) can San Marzano tomato puree (you can also use whole tomatoes, pureed with juices in blender or food processor until smooth)
- 1 teaspoon McCormick® Italian Blend Herb Grinder, plus more to taste
- 1/2 teaspoon salt, or to taste
- 1 large eggplant, sliced into 3/8-inch thick slices
- 12 ounces fresh mozzarella cheese, grated or sliced (3 cups grated)
- 1 ounce finely grated Parmesan cheese (1/2 cup grated)
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