Pregnancy Friendly Basil Eggplant Parmesan
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 ½ cups gluten free breadcrumbs
- ½ cup grated parmesan cheese, divided
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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 oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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