Eggplant Parmesan

In-season eggplants and a really good tomato sauce are what make this recipe. This was my first year successfully growing eggplants from seed. I started them back in April and finally picked four beautiful eggplants this week. Naturally, I had to make eggplant parmesan. Here’s my recipe:

Ingredients

4 eggplants (depending on size…mine were small/medium)

Avocado Oil

2 cups of tomato sauce

Basil

Mozzarella

Parmesan

Provolone

Preparation

Slice eggplant the long way into 1/4 inch pieces. Line them on a cookie sheet and salt. Leave them for 30 minutes, then pat dry.

In a large pan, heat up avocado oil on high heat. Fry eggplant layer by layer. When they’re done, salt them.

Assemble the parmesan. In a large baking dish, start by layering sauce, fried eggplant, cheese, basil. I like to keep the eggplants pretty close together and press them down after each layer.

Bake at 375 degrees for 40 minutes.