Cheri's Eggplant Parmesan

7 x 11 or 8 x 8 (depending on slice thickness and size of eggplant)

 

1 eggplant

1 egg whipped with 1 Tbsp. water

2 cups almond meal (or bread crumbs)

1+ tsp. dried basil

1+ tsp. dried oregano

1/2 tsp. salt

1 jar Garden Style spaghetti sauce (or my sauce recipe)

If using jarred sauce: 1 Tbsp. olive oil

                                  1/2 cup chopped onion

                                  1/2 cup sliced mushrooms 

                                  1/4 cup chopped red bell pepper

                                  2 tsp. minced garlic)

2 cups shredded Mozzarella

1 cup shredded Parmesan

 

Preheat oven to 425 degrees. Slice the eggplant lengthwise into 1/4” slices (or however thick you prefer) and spread them out. Sprinkle the slices with salt. Let rest for 10-15 minutes. Then rinse off the slices. Combine the almond meal with the dried basil, oregano and salt. Dip each slice in the egg mixture and then coat with the seasoned almond meal. Lay them on a prepared baking sheet. Bake in the oven for 10-15 minutes, flip over slices and bake another 5-10 minutes until they are tender and lightly browned. 

 

Turn the oven down to 375 degrees. If using the jarred sauce I love to ‘doctor’ it up by sautéing onion, mushrooms, red bell pepper and garlic in a tablespoon of olive oil until tender. Add the sauce and stir to combine. Spoon some sauce in pan to cover the bottom, then lay one layer of eggplant slices on top, a third of the sauce, a third of the mozzarella, and a third of the Parmesan. Make two more layers. Bake 30-40 minutes until cheese is browned.