gluten free eggplant parmesanIngredients:
6 cups grated parmesan
4 cups pureed tomatoes
2 eggplants (organic)
5 eggs
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Pink Himalayan salt to taste
Olive oil (for frying)

Preheat your griddle (it needs to be hot, or the cheese will stick) and preheat your oven to 400. Wash the eggplants and slice very thin. Beat the eggs and season with salt, pepper, garlic and onion. Place a few cups of parmesan cheese onto a plate, and coat the griddle with olive oil. Dip each piece of eggplant in the egg mixture and coat both sides with parmesan. Fry each piece of eggplant until the cheese coating on both sides is golden brown.

Arrange a layer of eggplant slices in a casserole dish. Cover with the pureed tomatoes and season the tomatoes with additional onion, garlic, salt and pepper. Add a layer of parmesan cheese and arrange the next layer of eggplant on top. Above the top layer of eggplant add a final layer of tomatoes. Season the tomatoes with additional onion, garlic, salt and pepper and add a very generous layer of parmesan cheese on the top.

Place the casserole dish in the oven, uncovered for 15-20 minutes. Serve with additional parmesan cheese and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *