My version of Eggplant Parm. I don’t know about you, but I always loved eggplant parm. I decided to to make it gluten/dairy free tonight. It truly tasted yummy! Let me know if you liked it as much as I did. Enjoy!
Ingredients:
Sliced Eggplant
Borsani seasoning
J U S T Egg plant based egg substitute
Just like Feta (Violife Brand) - would of used the parmesan cheese but didn't have any
Michaels of Brooklyn Marinara Sauce
Cipriani Pesto
Gluten Free Flour
Olive Oil
Pour 1/4 cup of olive oil in pan, heat on medium
In bowl, pour 1 cup of J U S T egg mixture and add 1/2 teaspoon of Borsani seasoning. You can do less, I happen to like my food salty.
In plate, pour flour (2 cups)
You are going to place the eggplant slices in the flour, on each side, then place in the egg mixture, on each side, and then put back in the flour, on each side. After doing this to each piece of eggplant, place in the pan. Let cook on each side, turning over after the piece because a slight golden brown.
In separate pan, pour the marinara sauce to coat the pan and turn on to a low heat.
Finish cooking the eggplant and then place in the pan. Cover each piece of eggplant with a bit of sauce, some feta cheese and some pesto. Cover pan and keep on low heat for around 10-15 minutes or until cheese is slightly melted.
Plate and Enjoy
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