Three-Cheese Aubergine Parmesan

Three-Cheese Aubergine Parmesan

For aubergine/eggplant:

-1 large aubergine/eggplant, peeled and sliced thinly

Ingredients

  • -1/2 cup grated parmesan cheese
  • -1 tsp. basil
  • -1 tsp. oregano
  • -1 tsp. black pepper
  • -1 egg
  • For sauce:
  • -2 cans chopped tomatoes
  • -2 cloves of garlic, minced
  • -1/2 large onion, chopped
  • -2 tbsp. basil
  • -2 tbsp. oregano
  • -2 tbsp. black pepper
  • -2 tbsp. olive oil
  • For fillings/toppings:
  • -1 cup grated parmesan cheese
  • -1 cup full-fat ricotta cheese
  • -100 g full-fat mozzarella cheese, thinly sliced (1/4 pound)
  • Preheat oven to 375ºF (approx. 190ºC).
  • Beat one egg in a bowl, and add a tablespoon of water to create an egg wash. Combine the flour, basil, oregano, pepper, and parmesan cheese on a large plate (or in another bowl). Dip aubergine in egg, then cover in flour/cheese/herb mixture. Place on a greased baking sheet.
Read the whole recipe on fastPaleo