Gluten-free Eggplant Parmigiana
4
60 minutes
Ingredients
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2 eggplants
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1 cup tomato sauce
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½ cup fresh mozzarella
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½ cup grated Parmesan
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2 eggs
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A pinch of oregano
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Salt and pepper
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A splash of STAR Extra Virgin Olive Oil
Instructions
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1.
Wash the eggplants, cut them into slices and set them in a bowl with plenty of water and salt. Let them soak for 20 minutes, remove and dry well.
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2.
Brown the eggplant in a very hot pan with a drizzle of Extra Virgin Olive Oil.
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3.
Set the eggplant slices in a baking pan greased with Extra Virgin Olive Oil. Top them with a few slices of mozzarella and the grated Parmesan.
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4.
Brush a little beaten egg, add oregano, salt and pepper, to taste.
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5.
Continue with several more layers of eggplant, cheese and egg. Finish by covering the pan in tomato sauce, a little grated Parmesan, and a pinch of oregano.
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6.
Bake at 375 ºF for around 40 minutes, or desired doneness.
