Eggplant has a very mild flavor which is why it makes for a great vegetarian option. If you are not an eggplant fan, feel free to use thin boneless chicken pieces.
What you need
- 2 medium eggplants
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 cup all-purpose GF flour (King Arthur is a good brand!)
- 2 large eggs
- 2 cups marinara sauce*
- 1 cup GF bread crumbs (we use Aleia’s if we don’t have any homemade)
- 8 oz fresh mozzarella, sliced
- Fresh basil, chopped
- ½ cup freshly grated parmesan
- ½ lb cooked Italian sausage
*We like to make our own but if we are in a hurry, we use Primal Kitchen or other organic brands.
What to do
Start by preheating the oven to 400 degrees. Slice eggplant into ¼ inch rounds and pat dry with a paper towel, which removes some of the moisture! Prepare 3 shallow dishes for dredging. In the first dish mix flour, salt, and pepper. In the second dish, whisk eggs, and mix breadcrumbs and garlic powder in the third dish.
One at a time dredge each eggplant into the flour, then the egg, then the breadcrumb mixture, and place on a baking sheet. After all the eggplant slices are coated, place them in the oven for about 20 minutes, flipping them halfway through.
In a 9 x 13 baking dish, spread about tbsp of marinara sauce on the bottom. Layer half the eggplant slices on the bottom and spread half the marinara sauce and half of the Italian sausage. Then top with mozzarella slices and repeat the process! Finish by sprinkling freshly grated parmesan cheese and fresh basil over top. Bake in the oven for 20-25 minutes at 400 degrees uncovered.
Enjoy!