One of my favorite comfort dishes is tomato soup with grilled cheese – I loved to dunk my sandwich into the tomato soup, even thinking about it makes me hungry! Once I found out that I have gluten sensitivity, my hopes of continuing to eat this favorite started to diminish. I needed to find an alternative to the grilled cheese portion! Luckily my husband is a foodie and came up with the great idea of replacing the bread from the sandwich with breaded eggplant slices! Here is our recipe – enjoy!
- 8 cloves garlic
- 1 onion, quartered
- 3 – 4 lb mixed tomatoes (and type/color)
- 2.5 cups chicken broth
- 1 bay leaf
- 1 basil leaves (fresh, chopped)
- 1 tbsp. butter
- 1/4 cup half & half
Preheat the oven to 425 degrees. Roast tomatoes, garlic cloves, and onion in the oven for 25-30 minutes. In a stockpot, bring 2 1.2 cups of chicken broth to a boil, one bay leaf, two basil, and butter. Remove tomatoes from the oven. Add to stockpot. Bring to a boil again. Cook for an additional 5 minutes. Take off the heat. With an emersion blender, blend the contents in the stockpot to the desired consistency. Add up to 1/4 cup half and a half if you would like it to be creamier. Salt and pepper to taste.
- 1 medium eggplant, peeled and sliced the long way
- Fresh mozzarella slices (or you can use any cheese you like!)
- Gluten-free breadcrumbs
- Gluten-free flour
- Eggs (beaten)
- Vegetable oil
- Dried parsley, oregano, and basil (for seasoning the breadcrumbs)
Season the breadcrumbs to your liking with the parsley, oregano, and basil. Dredge the eggplant slices in the gluten-free flour, then egg, then gluten-free breadcrumbs and fry with the vegetable oil, or bake in the oven at 325 degrees until golden brown. If fried, pat dry with a paper towel to remove any excess oil.
Make a sandwich with two slices of eggplant and cheese, then place in a toaster or conventional oven until the cheese melts.
Tell me what you think!