Breastfeeding Friendly Basil Eggplant Parmesan
Total time1 hr 45 min
Prep time30 min
Cook time45 min
4.6(26)
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Learn more →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
- 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
- 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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