Here is my recipe:
2 1-pound eggplant, peeled and cut into 1/4-inch slices
2 teaspoons salt or (to taste)
2 15-ounce cans tomato sauce
1 cup fresh basil, finely chopped
1/2 cup fresh oregano, finely chopped
1 pound fresh mozzeralo, grated
1 cup fresh Parmigiana Reggiano cheese, grated
2 cups bread crumbs made from Ener-G Gluten White Rice Bread
1/4 cup butter (no substitutes), melted
Here is how I put this recipe together:
1. Preheat oven to 350 degrees Fahrenheit.
2. Peel & slice eggplant into 1/4-inch slices. Sprinkle both sides with salt. Place grill pan across two eyes turned to medium-high. Place eggplant slices on grill sprayed with butter flavored cooking spray. Cook in batches. Grill on each side about 4 to 6 minutes to make grilled marks & partially cook. When cooked, place on paper towel lined plate.
3. While eggplant slices cook, assemble remainder of ingredients. Spread 1/3 to 1/2 can of tomato sauce in bottom of large baking dish. Place a layer of grilled eggplant over tomato sauce. Sprinkle with 1/3 to 1/2 of freshly chopped herbs. Repeat with 1/3 to 1/2 of mozzarello and Parmigiana-Reggiano cheeses. Repeat process until all ingredients are used with the exception of the butter and bread crumbs. Set aside.
4. In medium skillet, place butter over medium heat. When butter has melted, add bread crumbs. Cook until lightly browned, stirring continuously. Spread toasted bread crumbs over last layer of casserole.
5. Place backing dish in center of oven. Bake for approximately 35 to 40 minutes or until eggplant is tender. Remove from oven; allow to cool for 10 minutes. Serve with a green vegetable.
Servings: 6 Total Time: 1 hour and 5 minutes
Nutrition (per serving): 383 calories, 167 calories from fat, 19.1g total fat, 49.8mg cholesterol, 1842mg sodium, 545.9mg potassium, 37.7g carbohydrates, 6.7g fiber, 7g sugar, 17.6g protein.
Source: Author: Dr. Jacquelyn P. Horne
Copyright: 2011
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