Eggplant Parmesan

5 healthy servings

Ingredients

Sauce:

• 1 T olive oil

• 2 cloves garlic, minced

• 1 28 oz can crushed tomatoes

• 1 T tomato paste

• 2 leaves fresh basil, finely chopped

• 1/4 t dried parsley

• 1/4 t Salt

• 1/4 t pepper

Eggplant:

• 1 large eggplants (or 2 small)

• 1/2 c flour

• 1/4 t salt (x2)

• 1/4 t pepper (x2)

• 2 egg

• 2 T water

• 1 c bread crumbs

• 1/2 t dried parsley

• 1/4 t paprika

• 1/2 t garlic powder

• Olive oil

Other:

• Mozzarella & provolone cheese mix

• Parmesan cheese

• Fresh basil for garnish

Directions:

1. In a large sauce pot over medium low heat cooking the olive oil and garlic until fragrant. Add in the remaining sauce ingredients and stir to combine. Bring to a boil, cover, lower heat and let simmer.

2. Meanwhile on a small dish or surface, season your flour with salt and pepper. In a bowl whisk the egg and water together. On another small dish or surface, season your bread crumbs with parsley, garlic powder, salt and pepper.

3. Preheat oven to 400F.

4. Slice eggplant into 1/2 inch slices. Coat each slice in the flour mixture, then the egg mixture and then the breadcrumb mixture.

5. Grease a baking sheet with olive oil. Place eggplant slices on the sheet so they aren't touching. Drizzle or spray the top of the eggplant with olive oil. Bake for 25 minutes flipping the eggplant over halfway through. To make crispy, put oven on broil for the last 2 minutes.

6. Cover the tops of your cooked eggplant with sauce and your cheeses. Put back in the oven for an additional 8 minutes or until the cheese is melted and golden.

7. Serve stacked and sprinkled with fresh basil.

Notes

Gluten-free: This dish is easily gluten free as long as you use gluten-free panko bread crumbs and flour. I recommend an all-purpose GF flour over almond if you have it.

Dairy-free: Replace the cheese with your favorite dairy-free alternative.

Eggplant: I enjoy the eggplant's bitter skin but feel free to peel the eggplant first if you prefer not to eat it.

Cheese:  Most eggplant parmesan is made using just mozzarella and parmesan cheese, but I think the added provolone gives it hint of sharpness that is rather enjoyable.

Meal Prep

You can make the whole recipe and reheat in a toaster or microwave. However, to prevent sogginess I suggests follow the recipe up to step 5 and wait to cook the eggplant with the sauce and cheese on top until you are planning on eating. I pack my eggplant in an oven-safe container and heat it up in the toaster oven at work.

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