Nickel Allergy Friendly Basil Eggplant Parmesan

Total time1 hr 45 min

Prep time30 min

Cook time45 min

Nickel Allergy Friendly Basil Eggplant Parmesan

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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
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½ cup grated parmesan cheese, divided
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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