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.