Monday, January 12, 2015

Eggplant Parmesan (gluten free)

1 large eggplant
3 eggs
1/4 cup milk
2tbsp olive oil 
1 cups almond flour
1 tsp dried mushroom blend
1 tsp herbs de Provence 
Salt and pepper to taste
Tomato sause 
Fresh mozzarella cheese
Fresh Parmesan cheese

First oil a cookie sheet with all of olive oil and preheat the oven to 400. In a small bowl mix eggs, olive oil, milk, together with fork or wisk. 

In another small bowl mix almond flour and spices. 

Dip sliced eggplant, in egg batter, then into almond flour mixture and place on cookie sheet. 

Bake eggplant slices in oven for 15 minutes then flip and cook another 10 minutes.

 Then when eggplant slices are golden brown pull them and use them as the first layer in another well oiled baking dish. Then put tomato sause over them and sprinkle cheese. Then add more eggplant, and repeat the sause and cheese layers until you run out of eggplant layers. Then top with Mozzarella and Parmesan cheese and bake another 30 min until golden brown in a 400 degree oven.