Main Dishes Eggplant Parmigiana
Ingredients:
- 2 large eggplants, peeled and sliced 3/8” thick
- Egg wash (3 eggs) salt/pepper to taste
- Birch Benders Paleo Pancake Mix (use dry)
- Hot oil mix of avocado oil & coconut oil (or your preference)
- Tomato based pasta sauce (store bought or your own, whatever your preference is)
- Basil, oregano, garlic powder to taste
- 2-3 cups shredded parmesan cheese
Directions:
- Preheat oven to 350 degrees F.
- Drag eggplant slices thru egg wash, allow excess to drip off, drag thru pancake flour, drop (gently) into hot oil. Fry until golden brown, remove to drain on paper towels.
- Using a glass (9×13) baking dish, Place enough sauce in bottom to barely cover, then place single layer of eggplant. Cover with pasta sauce, add extra spices to taste, and a generous covering of Parmesan cheese.
- Add additional layers – usually 2 or 3 more.
- Bake covered for about 35 – 45 minutes.
