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Monday, 18 August 2014

Amazing Eggplant Parmesan

This is one of my favorite dishes.  Eggplant Parm is great just on its own, or served with a side of GF pasta, garlic fingers, and/or salad. It's best made with young, small eggplants, but it is still nice with larger eggplants. Just be sure to slice them nice and thin.  The best is that kids find it fun dipping the slices, too!
Fresh out of the oven! 

Amazing Eggplant Parmesan
Serves 4

Cut 2 eggplants into thin 1/2" slices. (Smaller eggplant is best in eggplant parmesan)  Place on a cooling rack.  Sprinkle each side generously with salt (I use ground sea salt).  Let sit 25-30 minutes to allow water to be removed from the eggplant.

Rinse slices of eggplant.  Pat dry using paper towels.
Salted slices on the left, rinsed and patted dry on the right.

Prepare three low-sided bowls as follows:
1. ~1/2 cup brown rice flour
2. 1-2 eggs, beaten with fork (Start with one, use another if you're running low)
3. 1/2 - 3/4 rice breadcrumbs, seasoned generously with salt, pepper, dried oregano, dried basil & garlic powder
My daughter likes mixing up the egg, and mixing spices into the rice breadcrumbs.

Dip each slice of eggplant in flour, then egg, then seasoned breadcrumbs.  Set on a sheet of plastic wrap until you've dipped all slices.
Dipped by my 3 year old daughter. A chef in the making.

Preheat oven to 375F. Line a large baking sheet with foil.

In a large, low-sided frying pan put enough extra-virgin olive oil to just cover the base of the pan. Heat over medium to med-high heat.  Fry each slice until nicely browned, about 2-3 minutes per side.  Add a bit of extra olive oil as needed.  Place on foil-lined baking sheet.

Top each slice of eggplant with 1 tsp spaghetti sauce.  Place a slice of fresh mozzarella on top of sauce. Add a small piece of fresh basil on top of each piece.
Bake at 375F for 7-10 minutes.
Wonderful as a main dish, or as a side with pasta and salad.  Great with garlic fingers, too.

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