Ingredients
The following ingredients have 8 Servings
- 2 eggplants
- salt
- 4 eggs (may use less)
- 2 cups Italian Style Bread Crumbs
- or 2 cups gluten free Italian Bread Crumbs
- 4 cups tomato sauce
- 1 pound mozzarella cheese (shredded)
- olive oil (coconut oil or avocado oil for frying)
- Optional Grain Free Eggplant
Instruction
- Slice eggplant. I like it medium thick, about 1/2 inch. You may choose thicker.
- Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
- Beat 2 eggs. You may not need all four so beat more as you need them.
- Add salt and pepper into eggs.
- Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
- Preheat oven to 400 degrees.
- Put tomato sauce in bottom of baking dish.
- Layer eggplant with sauce and mozzarella cheese. You can choose to make one layer, two layers or three layers.
- Bake until to layer is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.