Gluten Free  - Spaghetti with black olive and tomato ragù
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For the tomato sauce

4 tbsp extra virgin olive oil

400g can chopped tomatoes, preferably San Marzano

1 tsp dried oregano

1 large handful fresh basil leaves, roughly chopped

salt and freshly ground black pepper

For the crispy eggplant and mozzarella

25g/1oz Parmesan cheese (or alternative vegetarian hard cheese), grated

100g/3½oz gluten free  breadcrumbs

2 eggplant, topped and tailed and sliced long ways

2 balls of mozzarella, sliced

100g/3½oz gluten free plain flour

2 eggs, beaten

vegetable oil, for frying


For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and dried oregano.

Simmer for 3-4 minutes, or until the tomatoes have just started to break down.

Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.

Mix the Parmesan with the gluten free breadcrumbs. Coat the eggplant and mozzarella in gluten free  flour, dip in the beaten egg and roll in the gluten free breadcrumbs.

Heat the vegetable oil in a large frying pan, once hot add the eggplant and mozzarella in batches and fry on each side for 2-3 minutes until crisp.

Place the eggplant and mozzarella on to plates and spoon the sauce over.

Recipe adapted from: Good Food