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Gluten Free Skillet Eggplant Parmesan

Julia from The Roasted Root
  • minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

3 cloves

garlic, minced

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

paprika

1 tsp

parsley

1/4 tsp

nutmeg

1/2 tsp

crushed red pepper*

1/2 tsp

ground sage

1/2 tsp

salt, or to taste

1 28 ounce can

crushed tomatoes

1/2 cup

red wine

2

small eggplants (or one large)

2 cups

Pecorino Romano, grated

Parmesan and fresh parsley for serving