One of the easiest Italian dishes to make, especially if you skip the “breading.”

Eggplant takes the place of meat in this warm, gooey and satisfying dish.

  • 1 eggplant
  • Salt
  • 1 egg (optional)
  • 1/2 cup coconut flour (optional)
  • Olive oil
  • 1 12-oz can no-added-sugar tomato sauce (I like Trader Joe’s)
  • Chopped fresh basil
  • 6 oz. sliced mozzarella
  • 1/2 cup grated Parmesan cheese

Wash or peel the eggplant. Slice into 3/4-inch discs. Lay the slices on a cookie cooling rack and sprinkle salt on both sides. Wait 10 minutes for some liquid to leave the eggplant, then press between paper towel.

Preheat oven to 350 degrees.

OPTIONAL: Beat an egg in one bowl, put the coconut flour in another. Dredge the sliced eggplant first in the egg wash, then in the coconut flour, and lightly fry in a hot pan with some olive oil.

Oil the bottom of a 9 X 13 pan. Lay the slices in one layer in the pan; you might have to cut some of the slices and fill in the gaps with the pieces.

Cover the eggplant with tomato sauce, sprinkle with chopped fresh basil. Lay the sliced mozzarella cheese over, then sprinkle with grated Parmesan. Bake for 45 minutes or until the cheese begins to brown.

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