Low Sugar Basil Eggplant Parmesan

Total time1 hr 45 min

Prep time30 min

Cook time45 min

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Ingredients

4 servings

For the eggplant

2 medium eggplants (about 2 lb total), sliced into ½-inch rounds
1 tsp kosher salt, plus more for seasoning
2 large eggs
1 ½ cups gluten free breadcrumbs
Ener-G Bread Crumbs Gluten-Free Clearspring Organic Brown Rice Breadcrumbs Wholegrain
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½ cup grated parmesan cheese, divided
1 tsp dried oregano
½ tsp black pepper
3 tbsp garlic-infused oil, divided

For the sauce

1 can (28 oz) crushed tomatoes
1 tbsp garlic-infused oil
½ tsp dried basil
½ tsp dried oregano
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper to taste

For assembly

2 cups shredded dairy free mozzarella cheese

For serving

¼ cup fresh basil leaves (optional)

Instructions

1
Arrange the eggplant rounds in a single layer on a wire rack set over a large baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until beads of moisture appear on the surface. Pat the slices thoroughly dry with paper towels.
2
Preheat the oven to 425°F (220°C). Line the baking sheet with parchment paper.

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