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Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 hour 10 Minutes
Ingredients:
2 Medium eggplants (sliced into circles, about 1/2 centimeter thick)
4 Eggs (organic free range)
1 1/2 c. Gluten free panko (or bread crumbs)
2 1/2 c. Parmesan cheese
2 c. Fresh mozzarella block (chopped into cubes)
2 tsp. Salt
1 tsp. Pepper
1 c. Fresh basil (chopped)
2 c. Cherry tomatoes (chopped)
Option to use jarred sauce
Method:
Step 1) Preheat the oven to 400 degrees. Grease two baking sheets. Crack 4 eggs into a medium bowl and whisk them together. In another medium bowl, mix together the gluten free panko, 1 c. of Parmesan cheese, salt, and pepper. Take a piece of the sliced eggplant and dip it into the egg. Next, dip it in the Panko and Parmesan mixture. Lay the eggplant slice on the baking sheet. Continue this process until all of the eggplant slices have been dipped.
Baking: Bake for 15 minutes and then flip all of the eggplant slices over. Bake for another 15 minutes. Then, remove the eggplant from the oven.
Make the tomato basil sauce while the eggplant is baking.
Step 2) Make the Tomato Basil Sauce
Step 3) Use a large lasagna dish. Place enough tomato basil sauce to coat the bottom of the dish. Place eggplant slices in a single layer in the pan, followed by a layer of Parmesan and mozzarella cheese. Add more tomato sauce and some cherry tomatoes. Continue to layer all of the ingredients until finished (2-3 times). Make sure to save some cheese and cherry tomatoes for the top of the dish. Bake at 400 for 15-25 minutes or until the cheese is golden brown and the sauce is bubbling.
Serving Size: 8-10
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