Laurie's Eggplant Parmesan
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Laurie's Eggplant Parmesan

Submitted by: Laurie Phillips

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Servings: 9

This is so good with amply amounts of cheese and sauce...I did not have to add very much spices due to the organic spagitta sauce. I put this over pasta . So heavenly..the best I ever tasted


    1 eggplant

    4 oz. mozzarella cheese

    3 oz. parmesan cheese

    1/2 tsp. black pepper

    3 c. tomato sauce

    1 c. breadcrumbs, made from gluten-free bread

    1 egg

    1/2 c. milk, raw or organic

    fresh basil to taste

    15 tbsp. extra virgin olive oil


First cut eggplant into slices that are at least 3/4 inch thick...I cut some in half' so I could fill in the 9 x 13 glass dish. small pieces will work for the edges. Shred the cheese mixture so you are ready to assemble the dish after frying. In a separate bowls place the Eggs and milk and the bread crumbs. Dip eggplant in the egg an than in the bread on a plate. Place a pan with 3 tbsp of oil on the stove once you are ready to fry the first batch of eggplant. You will need 3 tbsp each time you place them in the pan to prevent burning. I used medium high heat. Put about 5 in frying pan and just cook to golden brown and form..not mushy... place on plate to cool. When you have finished frying eggplant. Place 1 cup of sauce in bottom of a 9 x 13 pan an place a layer of the eggplant on the bottom. cover with parm and mozzarella cheese.add sauce.... Place another layer of eggplant on top and cover with sauce and follow with the cheese mixture. Sprinkle basil on top dried along with pepper to taste. Place in oven at 350 for 30 to 45 minutes until boiling .. Cool and have over pasta. With a 1/2 of pasta you get 2 protein, fat and carb servings. is the best ever.

Coach's Note: There actually isn't any protein in this recipe (just one egg spread over 9 servings). If you add 1/2 cup of pasta, you would need to add a carb to the posted servings.