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Eggplant Parmesan

Submitted by: Mary on 01/25/2004
3062 views
2.61 avg rating
187 votes
 
 
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Ingredients

2 lbs Eggplant, unpeeled, sliced thick
4 Eggs, beaten
1 C Almond flour
Oil for frying
1 lb Mozzarella cheese, thinly sliced

SAUCE:

4 Cloves garlic, minced
2 T Olive oil
28 ozs Whole tomatoes, canned
2 T Fresh parsley, chopped
1 Bay leaf
1 Pinch salt
1 Pinch freshly ground black pepper

1 C grated parmesan cheese
Dip the eggplant slices in the egg, then into the almond flour.

Pour enough oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain.

In an 8 X 12 inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.

Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.

Bake for about 5 minutes in a 500-degree oven.

TO MAKE THE SAUCE:

Saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice.
Break each tomato in half with a knife.

Bring to a boil.

Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes.

Remove from the heat and allow to stand for 5 minutes.

Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce.

Top with grated Parmesan

Servings

8

Calories

8

Time to prepare

40 minutes

Difficulty

Easy
 

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