Crispy Healthy Eggplant Parmesan
You don't need chicken! Eggplant parmesan is satisfying and delicious! This version can be vegetarian or vegan. I start by washing my eggplant and cutting off the ends. Then I use a sharp knife to peel the skin with is often bitter. Slice long ways into about 1/3-1/2 inch slices. My favorite way is to dip each slice in egg, then GF panko bread crumbs. I bake for 20 minutes at 400 degrees. Then flip it over and bake another 20 min. In a separate bowl mix about 2 cups ricotta with 2 eggs and add any herbs. I use fresh parsley and I like a little garlic powder too! If you are a strict vegan, use an egg replacer and vegan cheese. I use just a dollop on each slice Remove from oven and add a few Tbs plain tomato sauce (no sugar) on each slice. Then I top with another sprinkle of mozzarella and bake again 15-20 minutes until cheese begins to brown. If you want to you can put it under the broiler for a few minutes. Delicious!