- 2 Eggplants
- 1 1/2 cups bread crumbs (gluten free bread crumbs are great)
- 2 Tablespoons Rosemary, Basil & Thyme herb blend (can use fresh parsley in place of this herb blend)
- 1 tsp. salt
- 1/2 grated romano or parmesan cheese
- 1/2 cup flour (use gluten free if necessary)
- 1/2 cup milk or cream
- 2 eggs
- Oil for frying (I recommend 75% EVOO and 25% Canola)
- Pomodoro Sauce for topping (see recipe below)
- Cheese for topping – several cups of shredded whole milk mozzarella
- Fresh Parsley to garnish
Using Mandoline set to cut full circles and a think slice, cut eggplant into circles
Add to first mixing bowl – flour and set aside
Add to second mixing bowl – eggs and milk or cream (whisk well)
Add to third mixing bowl – bread crumbs, herbs, salt and cheese (mix together)
Dip each eggplant piece one at a time into the flour, then the egg mixture and finally the bread crumbs. I suggest using one hand for dry ingredients and one hand for wet. At this point you can place dipped pieces on a bonMat and baking sheet to freeze for later use. Or you place dipped eggplant into oil to fry and prepare right away.
To fry the eggplant pieces, heat oil over medium heat (approx. 350 degrees) and fry approx. 2 minutes each side.
After frying, place each piece of eggplant on your deep flexiflat. Spoon sauce over each piece and top with mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.
- 4 tablespoons olive oil
- 1 white onion
- 4 cloves garlic
- 2 – 28 ounce cans/jars of whole peeled Italian tomatoes (San Marzano)
- 6-7 basil leaves
- 1 carrot (optional)
Heat oil in pan over medium heat. Chop onion an garlic in Eco Chop. Add onion & garlic to oil and cook until tender but still translucent (not browned), about 5 minutes.
Using your Eco Chop or food processor, chop tomatoes well. Add tomatoes to onion mixture. Chop basil and add to sauce.
Cook for 20-30 minutes. If sauce needs more sweetness for you, add a whole carrot to the sauce and let cook for 10 minutes and then remove from the sauce.