Kitchen Wisdom Gluten Free Eggplant with Salami & Mozzarella is so tasty, your guests will beg for more!  Not a common dish, but once you share it prepare to be asked to make it again.  The eggplant is dredged in Cici flour then quickly fried in olive oil.  If beans are difficult for you to digest use white rice flour.  The eggplant must be sliced very thin for full flavor.  The meat must be super thin as well, be sure to use salami which is labeled gluten free.  This dish is outstanding with Prosciutto, whichever cured pork  you choose do not compromise flavor by purchasing an inferior brand.  The eggplant in this preparation is fried, however baking super thin slices of eggplant is also quite delicious, please click here for baking eggplant instructions.

     Yields 8″ x 10″ baking tray 

2  pounds  Eggplant, sliced thin

¼  cup  Cici (Garbanzo/Chickpea) Flour (or White Rice Flour)

Olive Oil

¼  pound thinly sliced good quality gluten free Genoa Salame or Prosciutto

1 pound  shredded Mozzarella cheese

Press the Eggplant (Remove Bitters from the Eggplant If you use a standard American Globe Eggplant, this step is absolutely necessary.  Slice eggplant into 1/8 inch thick rounds.  Place large colander in sink.  Line eggplant in colander in this way:  a few eggplant at the bottom, lightly salt, a few more, lightly salt – until you have used up all the eggplant.  Place a plate with weight at the top and allow eggplant’s bitters to press out.  Leave for an hour or more.  Remove dish, use paper towel to soak up brownish liquid (the bitters).   Place all flat on paper towel and place aside until ready to fry.

     Dredge the Eggplant:  Place ¼ cup of cici (chickpea) flour in a shallow bowl.  Dredge eggplant through the flour on both sides, shake off excess, place in prepared hot fry pan.

     Fry the Eggplant:  add about 2 teaspoons of olive oil to a well heated fry pan.  Use little oil, the eggplant soak up oil like a sponge.  Manage heat and have them cook with as little additional oil as possible.  Don’t let oil smoke.  Cook eggplant slices no more than 2-3 minutes on each side on medium heat.  Remove to paper towel to soak up any residual oil.  Eggplant can cool to room temperature.  At this point, you can store eggplant in sealed container for a day or two.

Pre-heat the oven to 325 degrees.   Prepare a 8″ x 10″  baking dish with a thin coating of olive oil.  Place a layer of eggplant at the bottom of the dish.

Follow by a single layer of salame. Put a thin layer of shredded mozzarella across the salame.  Add another layer of eggplant and repeat the layers until you reach the end of available eggplant.  After placing the final layer of eggplant, top with mozzarella cheese.

Bake uncovered 35 minutes until bubbling at edges.  Remove from oven, allow to set at least 15 minutes before cutting to plate.

Click here for more information about Preparing and frying Eggplant.

“Eggplant with Salami and Mozzarella”by Liz Conforti, Forget What You Know About Wheat(c)2014

Serve with Kitchen Wisdom Gluten Free Vegetable Sides:

Spinach and Garlic

Escarole with Olives

 

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