Baked Eggplant Parmesan Recipe
Eggplant parmesan, with a gluten free, grain free, paleo option.
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
- 2 eggplants
- 4 eggs may use less
- 2 cups Italian Style Bread Crumbs order here
- or 2 cups gluten free Italian Bread Crumbs order here
- 4 cups tomato sauce recipe here
- 1 pound mozzarella cheese shredded
- olive oil coconut oil or avocado oil for frying
- Optional Grain Free Eggplant
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.
Grain Free Eggplant Parmesan
Sweat eggplant as above.
Use egg white. Mix egg white with one tablespoon water.
Season eggplant with salt and pepper.
Dip into egg white.
Fry in high heat oil for a few minutes each side.
Drain on paper towels.
Continue with directions above, starting with preheating oven to 400 degrees.