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Foodrhythms

About Recipe

Eggplant parmesan was among one of my favorite dishes growing up. The crispy breading surrounding the soft delectable eggplant, smothered in tomato sauce and melted mozzarella would be my go-to dish at the local italian restaurant. Although the meal tasted so good going down, I never felt great in the aftermath. The heavy cheese and fried breading would leave my stomach feeling like I had swallowed a brick!

Ingredients

eggplants, peeled and sliced lengthwise ?” thick

olive oil

salt and pepper

almond milk ricotta (I used Kite Hill brand, or you can make your own)

panko (omit for Paleo, and increase ricotta by ¼ cup)

salt

black pepper

garlic salt

nutritional yeast (optional)

chopped basil

lemon juice

olive oil

organic whole peeled tomatoes, chopped, save the juice

cloves garlic, chopped

red pepper

salt and pepper

See Recipe Procedure

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