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 & cocoanut 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
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