Eggplant Parmesan

What you need:

• 2 teaspoons EVOO

• 3 eggs

• 1 cup gluten free bread crumbs

• 1/3 cup of oat flour

• 1/2 cup vegan parmesan

• 1/2 tsp dried basil

• 1/4 tsp garlic powder

• 1/2 tsp pink Himalayan salt

• 1.2 tsp freshly ground pepper

• 2 med eggplants peeled and sliced

• 1/4 cup fresh basil

• 2 1/2 cups pasta sauce

• 1/2 cup grated vegan mozzarella

• 6 whole fresh basil leaves for garnish

• 2 1/2 cups pasta sauce

Yummy dish, alternative to lasagne, gluten free, can be dairy free easily just use plant based cheese. Enjoy!

Method:

1. Preheat oven to 400F. Coat 2 baking sheets with olive oil

2. In one dish whisk the eggs with 3tbsps of water until frothy

3. In another dish: Combine bread crumbs, oat flour, 1/4 cup of the vegan Parmesan, dried basil, garlic powder, salt and pepper. Mix together well.

4. Dip eggplant into the egg mix, coat with breadcrumbs and place in single layer on prepped baking sheets.

5. Bake eggplant for 15 mins. Turn slices over and bake for another 15 mins until crisp and golden. Remove from oven and set aside  

6. In another dish mix the chopped basil with pasta sauce, spread 1/2 cup of the sauce on bottom of baking dish. Arrange half of eggplant slices over the sauce. 

7. Spoon 1 cup of sauce over the eggplant and sprinkle 1/4 of vegan mozzarella over that.

8. Add another layer of eggplant slices over that and top with remaining sauce. Sprinkle with remaining mozzarella and remaining parmesan.

9. Bake, uncovered until the sauce bubbles and top is golden brown for 15mins.

10. Let dish cool down for 10mins before serving. Garnish with fresh basil and enjoy!

    PS. This recipe is from one of my fav cookbooks: True Comfort by Kristin Cavallari. Any pasta sauce can work( I used the Dad’s Famous Pasta sauce one from True Comfort.) Make sure to go for organic and gluten free when buying in the grocery store! If you don’t have this book, you need to add it to your cookbook stash NOW!