I love eggplant! This wasn’t always the case… but this year under child (and hubby) protest, I grew 6 eggplant plants in our garden… they yielded over 40 fruits… so we had to come up with something other than ratatouille (which we eat all of the time already.)
All of the Eggplant Parmesan recipes that I have every seen included gluten in some way or another… so here was my take!
- 2 medium to large eggplants (We use like 5-6 small ones from our garden)
- 4 eggs
- 1/2 cup milk
- 2 cups coconut flour
- 1/2 cup grated Parmesan cheese
- 1 Tablespoons dried Italian seasonings (or 2 Tablespoons fresh parsley, oregano and basil finely chopped)
- 1 teaspoon garlic, powder
- 1 teaspoon black pepper
- 1 jar spaghetti sauce or 3 cups fresh homemade sauce
- 3 cups grated mozzarella cheese
- Salt to sprinkle on eggplants
- oil for cooking (we have used both coconut oil and olive oil)
- Wash and slice your eggplant into 1/4 inch “coins” and lay then out on a cookie cooling rack.
- Sprinkle with salt to draw our moisture.
- In a shallow bowl, mix together eggs and milk
- In a second shallow bowl, mix together flour, Parmesan cheese, seasonings, garlic, pepper.
- Heat oil in skillet.
- In your 9×13 pan, layer 1/2 cup spaghetti sauce.
- Dunk your eggplant in flour mixture, then eggs, and then flour mixture again. Coat well.
- Drop eggplant in oil and fry both sides until golden brown.
- When browned, drain eggplant and place in layers on top of the sauce in the pan. We overlap our coins.
- Once you have a whole layer of eggplant, cover with 1/2 of your mozzarella cheese.
- Continue cooking battered eggplant until you complete an entire second row in your pan.
- Top with sauce and remaining cheese.
- Bake at 350 degree for 45 minutes.