Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 1 Hour
Servings: 4
A BD-friendly version of a classic casserole!
1 tbsp. water
1 tsp. extra virgin olive oil
1 egg
1/4 c. breadcrumbs, made from sprouted whole-grain bread
1 tsp. dried oregano
1/2 tsp. fresh basil
sea salt to taste
black pepper to taste
1 lrg. eggplant
3 c. tomato sauce
3/4 c. mozzarella cheese
Preheat oven to 350°F. Brush a baking sheet with olive oil and set aside. In a wide, shallow bowl, whisk egg and water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper. Peel and slice eggplant (either 1 large or 2 small) into 1/2-inch rounds. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Place on baking sheets. Bake until golden brown on bottom, about 20 minutes. Turn slices; continue baking until browned on other side, about 20 minutes. Remove from oven. Spread about a cup or so of spaghetti sauce in an 8 x 8-inch baking dish. Arrange half the eggplant in dish; cover with sauce and then mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand a few minutes before serving.
Variation: Add crumbled grass-fed ground beef to the tomato sauce to add some protein to this dish.
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