Easy Gluten-Free Recipes You'll Love

These delicious no-wheat recipes from The Wheat Belly Diet will have you wondering what all the fuss is with bread in the first place!

Three-Cheese Eggplant Bake

If you love cheese, you’ll love the combination of flavors in this three-cheese casserole. It's substantial enough to serve as an entrée, or in smaller portions as a side dish with a simple grilled steak or fish fillet. Leftovers are great for breakfast.

Makes 6 servings
1 eggplant, cut crosswise into 1⁄2-inch-thick slices
1⁄2 cup extra-virgin olive oil
1 yellow or Spanish onion, chopped
2 to 3 cloves garlic, minced
3 to 4 tablespoons sun-dried tomatoes
4 to 6 cups spinach leaves
2 tomatoes, cut into wedges
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1⁄2 cup grated Parmesan cheese (2 ounces)
4 to 5 fresh basil leaves, chopped

Preheat the oven to 325F. Place the eggplant slices in a baking pan. Brush both sides of the slices with most of the oil, reserving about 2 tablespoons. Bake for 20 minutes. Remove the eggplant but leave the oven on. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, sun-dried tomatoes, and spinach and cook until onion softens. Scatter the tomato wedges over the eggplant. Spread the spinach mixture on top. Top the spinach with the tomato sauce. Mix together the ricotta and mozzarella cheeses in a bowl. Spread the cheese mixture over the tomato sauce and sprinkle with the basil. Sprinkle the Parmesan cheese over the top. Bake uncovered until bubbling and the cheese is melted, about 30 minutes.