Eggplant Parmesan - Easy to make GLUTEN FREE :)

This (non-casserole) version of Eggplant Parmesan is lighter and fresher tasting than the classic - we ditched the breading and added spicy sauce and fresh herbs.

1/4 C. Extra Virgin Olive Oil, divided
1/2 Onion, chopped
2 large garlic cloves, minced
1/2 C. dry red wine, such as Cabernet Sauvignon
1 can (28 oz.) crushed tomatoes
1 tsp. each kosher salt and sugar
1/2 tsp. each black pepper and red chile flakes
1 large eggplant (about 1.5 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
8 oz. water packed fresh mozzarella cheese, cut into 8 slices
1/2 C. each fresh oregano and torn basil leaves
1/2 C. crushed croutons (optional)

1. Set an oven rack in the highest position and preheat oven to 350 F.  Heat 2 TBL oil in a 4 quart saucepan over medium heat.  Add onion and garlic; cook until translucent, about 4 minutes.  Add wine and let reduce by half, 5 minutes.  Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.

2.  Lay eggplant slices meanwhile on a greased broiler pan (they can overlap).  Cover with foil.  Bake until steamy and softened, 20 minutes.  Uncover; brush with 1 TBL oil.  Broil until starting to brown, then turn over and brush with remaining oil.  Broil until lightly browned, 8 minutes total.

3.  Put an eggplant slice on an oven-safe plate (leave broiler on).  Top with 1/4 C. tomato sauce.  Lay another slice of eggplant across first and spoon more sauce on top.  Top with 2 slices cheese. Repeat layering on 3 more plates.

4.  Broil 2 plates at a time just to melt cheese, about 2 minutes.  Sprinkle each plate with about 2 TBL each mixed herbs and croutons.  Serve with remaining sauce.