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EGGPLANT PARMESAN

Law

Prep 1 hr1h
Cook 30 mins30m
Makes 12

Comfort Food

ᔥ Originally from My own creation

Ingredients

  • 2 Eggplant (Medium, peeled, sliced thin (electric slicer))
  • 5 Eggs (beaten)
  • 1 cup Quinoa Flour (Or use Flour)
  • Extra Virgin Olive Oil (enough to cover bottom of frying pan)
  • 1 Tbls. Garlic Powder
  • 2 lbs Ricotta Cheese
  • 1 Tbls. Oregano
  • 1 ¼ cups Locatelli Cheese (Or use Parmesan)
  • 4 cups Mozzarella Cheese (Shredded)
  • 2 Eggs ()
  • ½ cup Basil (Fresh, Chopped)
  • Pepper
  • 1 can Salt
  • 1 can Hunts Tomato (My preference)

Instructions

Keep screen awake
  • 1
    Peel and cut ends off eggplants. Using an electric slicer (slice thin), is how I like. Meanwhile heat oil in frying pan.
  • 2
    Mix the Quinoa flour,Garlic powder. Coat each slice with egg batter and then Quinoa flour (about 5 at a time) per frying pan. I set up two frying pans to make the process quicker. Saute' each side till golden brown . each. Then place on layers of paper towels to absorb the extra oil. This process is time consuming because of the many thin slices, but well worth it in the en.d.
  • 3
    Stir together the Ricotta cheese and 1/2 cup of the Locatelli cheese. Stir in the basil and 2 eggs, and season with salt and pepper.
  • 4
    Preheat oven 350'. Butter a rectangular baking dish. Spoon enough sauce to coat the bottom of the baking dish. Then place a layer of eggplant. Spread with 1/3 of the ricotta mixture, another layer of sauce and sprinkle with about 1/3 of the mozzarella. Repeat process depending on how much eggplant. Finish with the eggplant, Sauce and the rest of the Mozzarella and sprinkle with the Locatelli.
  • 5
    Place the pan on top of a foil sheet in the preheated oven to catch any spills or drips. Cook for about until golden brown and bubbly. Let stand for before cutting. Makes about 12 slices, depending how you cut.

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