Main Dishes

Eggplant Parmigiana

By March 19, 2019 February 3rd, 2023 No Comments



2 large eggplants, peeled and sliced 3/8” thick

Egg wash (3 eggs) salt/pepper to taste

Birchbenders 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


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