Low salt and gluten-free Eggplant Parmesan 

Cooking with Kathleen. I make no salt spaghetti sauce for the first time. And I use it on my gluten-free eggplant Parmesan. This is a fun recipe. You can add more sauce if you like. Here are the recipes in the description as well.

Recipe—low salt Spaghetti sauce

* 1 14.5 oz can no-salt added tomato sauce or diced tomatoes
* 1 7 oz can of no-salt added tomato sauce
* 1 T vinegar
* 1 T lemon juice
* 1 T maple syrup
* 3T cold-pressed extra-virgin olive oil
* 2 T minced onion
* 1 clove garlic minced
* 1/2 T fresh oregano
* 1/2 T fresh basil
* 1/2 T Italian seasoning salt free
* 1/2 T lemon pepper

Eggplant Parmesan Gluten Free

* 1 eggplant, peeled and thinly sliced
* 1 egg, beaten
* 1 1/2 cups Italian seasnd gluten free bread crumbs
* 2 cups spaghetti sauce
* 6 oz mozzarella cheese, shredded and divided
* 1/4 cup grated Parmesan cheese, divided
* ½ teaspoon dried basil
Bake the dipped-in-egg and breaded eggplant slices in the preheated 350° oven for five minutes per side. Then layer them in an olive-oiled pan, spreading Romano and Parmesan cheese over them. Pour the tomato sauce over each layer as well. Then bake in the oven for 35 minutes.