This eggplant Parmesan recipe updates an old classic with added fiber and individual portions. By eliminating the breading, it also becomes gluten-free. This delicious entree or side dish fits into any healthy whole food diet.
Fresh tomato sauce(see the recipe)
Eggplant, sliced 1/2-inch thick, skin on – two slices per serving as a side or three slices per person as an entree
Mushrooms, onion, garlic and sweet peppers sauteed in olive oil – Use your own favorites and season to taste
Grass-fed ricotta or fresh mozzarella and Parmesan cheeses, made with raw milk if available
1. Lightly rub the eggplant slices with olive oil, place on a sheet tray and roast at 350-degrees until slightly browned and tender. Let cool.
2. Place a small amount of tomato sauce on a baking tray and place one slice of roasted eggplant on top of the sauce.
3. Place a thin layer of grass-fed ricotta or mozzarella cheese on each eggplant layer.
4. Top the cheese with some of the sauteed veggies.
5. Place some more of the tomato sauce over the vegetables.
6. Top the sauce with some grated grass-fed Parmesan cheese. This also helps hold the stacks together when they bake.
7. Repeat the process for a second layer to make the eggplant Parmesan stack. For a larger portion, add a third layer.
8. Bake the eggplant Parmesan stacks in a 350-degree oven for twenty minutes to heat through, melt the cheeses and slightly thicken the tomato sauce.
These eggplant Parmesan stacks are great with a green salad!