Blue Thunder's Eggplant Potato Bacon Gluten Free Casserole

Eggplant and Potato Casserole - Gluten Free by Donna Peera/Blue Thunder

Ingredients

2 medium round egg plants or 5 to 6 Japanese long thing ones

2 medium onions diced

4 to 5 potatoes peeled and thinly sliced

Half a packet bacon no sulfites or organic

3 eggs

½ cup gluten free panko

Red wine vinegar

1 tub of plant based cream cheese (I use no soy)

1 jar or ½ of tomato sauce with basil

Take 2 medium size round egg plants or 5 to 6 Japanese thin ones

Remove top and cut lengthwise in slices

Coat a pan with olive oil and brush the slices and heat over 350 degrees F and

Cook for 12 minutes lying flat in the pan and take out to cool

Take 4 to 5 medium size potatoes and peel them

Slice the potatoes thinly and set aside.

Take bacon (no sulfites from the farm if possible)

Fry without oil in a frying pan and make it crisply but not burnt

Remove from pan and pat with paper towel the oil off, crumble or made bit size and set. 

Take 2 medium onions white or red and dice and sautee til

Slightly brown and set aside.

Now for the casserole use vegan basil tomato spaghetti sauce

Use 3 eggs and beat them and set aside and sprinkle with oregano, garlic powder and sea salt pink.

Now take a tub of plant based cream cheese and take 1-2 cup in blender and blend the sauce with the plant based cream cheese (Violife). Set aside.

Take vegan mozzarella or parmesan shredded or real parmesan cheese and shred one cup.

Take the baking pan and put olive oil, layer on layer of egg plant, then put the potatoes, sprinkle bacon and then put some sauce on and use spatula as you dab it here and there and smooth it out and take red wine vinegar and sprinkle sparingly on the whole top layer, add a layer of shredded cheese. Sprinkle powdered garlic not garlic salt.

Take gluten free panko (I use the one without eggs but if you want use it anyway with eggs)

Sprinkle on that layer.

Pour the eggs in over top and let it sink in.

Add the eggplant in the next layer, add the potatoes and then sprinkle bacon bits and then sprinkle red wine vinegar and then the dab of red sauce here and there and spatula it smooth

And the shredded cheese again and dab some olive oil here and there on it. Repeat the sprinkle of garlic powder.

Bake in oven 35 minutes and take out cover with foil and let it set. Serve with salad and gluten free rolls or rice or bread. Enjoy. My daughter and her family simply loved this winter creation I made for them. Both are celiacs.