Organic Eggplant Parmesan


* 1 large organic eggplant, about 1 1/2 pounds
* 2 organic eggs beaten
* 1 1/2 cups fine, organic organic breadcrumbs, drymixed with
* 1/2 teaspoon sea salt
*1/2 teaspoon organic ground pepper
* organic olive oil
* 2 cans (8 ounces each) organic pasta sauce or homemade sauce
* 1 teaspoon organic dried leaf basil
* 1/2 teaspoon organic dried oregano
* 16 ounces sliced fresh or packaged shredded mozzarella
* 1/2 cup grated vegan parmesan cheese

* 1 container of fresh ricotta cheese

Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, a dallop of ricotta on each piece of eggplant, another 1/3 of the sauce, and Parmesan cheese. Repeat in layers. Top with basil leaves and fresh mozzarella. Bake at 350° for 45 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.

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