Anna
10/5/2018
4:43:13 PM | |  | |
Eggplant Parma-Non
INGREDIENTS
For Eggplant
- 1 medium-large eggplant
- Almond and coconut flour mixture for breading (1-2 cups)
- 2 eggs
For Sauce
- 2 cans of organic tomato sauce (unsweetened, Glen Muir is good)
- ½ medium onion chopped
- Seasoning (to taste, I don’t measure)
(basil, oregano or Italian spice blend already mixed)
- Garlic Powder (to taste)
- Olive Oil
INSTRUCTIONS
For Sauce
- Sautee onions in Olive Oil until tender.
- Add the tomato sauce and seasonings. Simmer about 15-20 minutes.
- You should start the sauce first so that it can be simmering as your preparing the eggplant.
For Eggplant
- Peel eggplant and cut into ½ mm slices
- Whisk 2 eggs in a bowl
- Add flour mixture to another bowl
- Dip eggplant slice into egg mixture, then coat both sides in flour mixture. Add more flour if you run out.
- Fry in a pan until browned on each side (about 5 at a time depending on the size of your pan). You’ll need to keep adding oil as you continue to fry all of the eggplant slices.
Assembly
- Place a few slices in a casserole dish and top with a few large spoonfuls of sauce until thoroughly coated.
- Add a few more slices and then more sauce. Continue this until you’ve used all the eggplant.
- Cook in the oven at 350 degrees for about 30-45 minutes. Eggplant should be tender.
Enjoy!
Anna
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