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EGGPLANT PARMESAN


Active Time : 25 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 6

INGREDIENTS

  • 2 medium eggplants washed and dried
  • 2 1/2 teaspoons freshly ground natural sea salt divided
  • 1 cup whole wheat flour
  • 1/2 teaspoon organic ground black pepper
  • - organic extra virgin olive oil
  • 8 ounces fresh mozzarella cheese thinly sliced
  • 2 cups organic marinara pasta sauce
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Slice eggplant horizontally about ½-inch thick. Place a colander over a bowl. Toss slices with 2 teaspoons salt in colander; set aside for 30 minutes. Rinse and pat dry.

In a shallow dish, combine flour, remaining salt and pepper; dredge eggplant slices in flour.

In large skillet, heat enough oil to cover bottom of skillet over medium-high heat. In batches, sauté eggplant slices until golden brown on both sides, adding more oil as needed.

Place slices in bottom of a greased 13x9-inch baking dish. Top with mozzarella slices. Pour sauce over cheese and sprinkle with Parmesan cheese.

Bake in a preheated 350°F oven 15-20 minutes or until hot and bubbly.