What homework?

Yeah, yeah, I'm supposed to be doing homework.  At the moment I don't feel like it.  The idea of wrapping my head around statistical equations makes my eyes cross at the moment.  I had planned to make a really nice dinner tonight of gf fried eggplant sandwiches, but a cranky baby left my husband unable to finish the pile of dishes in the sink.  Add to this getting out of work late and my idea went south with the birds.  Thankfully we both aren't picky eaters.  You learn to roll with the punches when you live a crazy life.  It's pretty standard to have your idea of a gourmet gf/df eggplant parm turn into fried eggs and bacon...one pan, two plates...done.

For those of you who do want to know my recipe for gf/df eggplant parm, here's the basics:

Ingredients
1 eggplant
1 egg
GF bread crumbs (I use Choice Batter, absorbs less grease)
Parsley
Garlic Powder
Vegetable oil
Frying pan

Tomato sauce
(I make a big pot and freeze small portions to pull out later, but you can use whatever you prefer)
Daiya mozzarella

Preparation
Beat egg in a bowl.  Fill a second shallow bowl with bread crumbs, add parsley and garlic powder for some extra flavor.  Slice your egg plant into thin discs. (the thin slices fry up quickly and absorb less grease) Dip eggplant slices into egg and than into bread crumbs.  Set aside onto a dish.  Fill frying pan with vegetable oil until there's a shallow pool for the eggplant to fry in.  Heat oil on medium high heat.  Lower to medium when oil is heated up.  Fry eggplant slices until golden brown.  Place cooked eggplant on dish covered with papertowel to cool and drain.

Normally I fry the eggplant up the day before and put the parm together when they're cold from the fridge the next night.  (The night I fry the eggplant, we make "fried eggplant sandwiches".  All this means is you take the hot fresh eggplant and put it on your gf roll of choice, add some sauce and eat it up :)  So to finish this recipe, take the cold fried eggplant from your fridge and line a 9x13 pan with a single layer.  Then coat with tomato sauce.  Finish that layer off with a generous sprinkle of vegan mozzarella cheese.  Repeat the layers of eggplant, sauce and cheese.  Once you're out of eggplant or room in your pan, pop in the oven at 350 degrees until the parm is hot all the way through and the cheese is melted.  For those of you who don't like a crispy top, you can cover the top with aluminum foil - But I personally think not having a crispy top is a waste!

Tomorrow's another day...I have all the ingredients and now a dirty dishless kitchen...here's to a delicious hot gf fried eggplant sandwich to be!  Don't forget - May is Celiac Awareness Month!  I want to dedicate this year's celiac awareness month to my uncle who was just diagnosed with celiac a few months ago.  Welcome to the gluten free family Uncle Louie!