Quick and Easy GF Eggplant Parmesan

When I’m in the mood for homemade Italian, this is one of my go-tos. It is quick and fairly healthy. The pasta sauce that we like is imported from Italy and the recipe is gluten free. You could easily swap out the eggplant for thinly sliced chicken breasts for a quick Chicken Parm too!

Ingredients:

1 pan of 7 oz Aleia’s GF Italian Breadcrumbs with 1/4 c parmesan cheese

1 pan of 2 c. grassfed milk and 2 pastured eggs

1 pan of 2 c. King Arthur GF flour mix

1 thinly sliced organic eggplant

8 oz sliced mozzarella cheese

1 jar of Botticelli Alla Vodka Sauce

Directions:

Dip slices in flour mix, then milk/egg mix and then the breadcrumb mixture. In a skillet with hot butter or avocado oil, fry the slices until golden brown and place on baking sheet with rack to drain. To assemble, place 1 slice of mozzarella on each slice and place in oven under broil to melt the cheese. Top with pasta sauce and serve! We like to serve with caesar salad!