Eggplant Parmigiana

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1 (one) medium, very firm, shiny eggplant

26 ounces of fresh tomato sauce of your choice

8 thick slices fresh mozzarella

3 large room temperature eggs

2 cups GF all purpose flour

2 cups GF Panko-style  Bread Crumbs

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Preheat oven to 450 F

Season flour with sea salt and black pepper. Cut eggplant into 8 equal size discs.  Toss eggplants in flour to fully coat. In another bowl, whisk eggs. Dip eggplants in the egg mixture making sure to get it fully coated.  Roll eggplant discs in bread crumbs (make sure to get a thick coating).  Line eggplant discs in a single layer in a lined baking sheet.

Bake for 20 minutes, turning eggplant over halfway through cooking. Remove from the oven. 

Cover the bottom of a serving platter with hot tomato sauce and add eggplant discs in a single layer.  Add a thick slice of fresh mozzarella on top of each disc followed by extra sauce (refer to picture). Scatter freshly grated parmesan cheese over the top. Drizzle extra virgin olive oil generously over the top and grilled until cheese is bubbly. 

Serve immediately.

Click here for a great Gluten Free Eggplant Parmigiana Recipe 

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