SIMPLE and DELICIOUS. We once at these leftovers for a week straight.
Ingredients:
Serves 2-4 (or freeze and save for leftovers)
2 purple eggplant
three slices of gluten free bread, or bread of your choice (toasted then pulsed in food processor to create breadcrumbs)
2 eggs + 2 egg whites (whisked)
grated parmesan cheese
basil
red sauce (your choice)
basil
black pepper/sea salt
oregano
RECIPE:
Preheat oven to 350.
-Heat medium skillet with 4-6 tablespoons of pure extra virgin olive oil (on HIGH)
-In one bowl combine eggs and whisk
-In another bowl combine breadcrumbs with black pepper, a PINCH of sea salt and oregano
-After washing eggplant, cut into THIN slices
-In a glass baking dish, layer a good amount of red sauce on the bottom (this is where you will place the eggplant after SLIGHTLY frying
-Once skillet is hot, dip each eggplant slice into egg bowl then breadcrumb bowl
-Place in oil and cook for 5 minutes on each side* (until GOLDEN BROWN)
Tricky part is when the breadcrumbs get wet, it gets harder to stick to eggplant, so you will have to use your hands to apply crumbs. However that is how I like it, I don’t like my eggplant to be completely covered in bread. I wanna SEE it too! I love the color combo of the golden crumbs to eggplant with the sauce and basil leafsOnce the eggplant slices are pulled off skillet, place directly onto sauce in baking dish
-Top with extra sauce, GRATED parmesan a little more sauce and a basil leaf
-Garnish the entire dish with a little extra oregano
-BAKE in oven for an additional 15 minutes, until edges begin to fold and cheese melts
-To finish dish, add a side of gluten free pasta or zucchini noodles to it (we used zucchini noodles) and of course I garnished mine with crushed red pepper for a kick of heat!
ENJOY & let me know what ya think!
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