Get ready—this recipe for Eggplant Parmesan is grain free and conventional in method, but somewhat unconventional in its use of ingredients. That’s because I use goat cheese or dripped yogurt instead of other soft cheeses. I do add Parmesan into the mix, but the choice of cheeses is up to you, really.
I use eggplant, but you can use zucchini if you don’t eat this vegetable that is part of the nightshade family (which includes potatoes, tomatoes and chili peppers). Some folks have a noticeable intolerance to nightshades, and historically the nightshade family did contain toxic chemicals as a defense (mainly bitter alkaloids), however many years of selection and breeding have removed most of those chemicals and bitterness.
I actually make half of this recipe because, alas, I’m the only one here who likes eggplant. I doubled it for readers so you can fill a 9 inch x 9 inch baking dish, however if you want less layers (two versus four layers), you can use half of everything in the recipe.