Eggplant parmesan

25 Feb

Eggplant parmesan

  • 1 large organic eggplant, sliced into 1/2″ discs
  • sea salt
  • spelt flour
  • 2 c. breadcrumbs
  • 1 tsp. dried oregano
  • 3 tsp. dried basil
  • 3 tsp. dried parsley
  • 1/2 tsp. sea salt
  • 2 large eggs
  • 1/2 c. milk or water
  • olive oil
  • mozzarella cheese
  • parmesan cheese
  • ~ 1 c. tomato sauce

Salt the eggplant generously with sea salt and let drain for 5-20 min.  Pat dry with paper towells.

Set up the dipping station and get the olive oil hot in a cast iron skillet set over med-low heat.  Also set up a baking dish with tomato sauce on the bottom.

Dips:  spelt flour on a plate, eggs + milk in a bowl, breadcrumbs + oregano, parsley, basil, and sea salt.  Coat each eggplant slice with spelt flour, then dip into the eggs and milk mixture, then coat again in the breadcrumbs mixture.  Fry in the olive oil until brown, about 2 min. each side.  Place into the baking dish, on top of the sauce.  Place cheese on top of each slice and bake for ~30 min. at 350 degrees F.  Let rest ~10 min. when done.

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