Eggplant Parmezan.

Eggplant Parmezan


1 large egg

1/2 cup ground golden flaxseeds

1 eggplant

olive oil

ground black pepper

1 1/5 cups tomato sauce

1/2 cup basil pesto

1/2 cup shredded provolone cheese

1/4 cup Parmezan

Preheat ovem to 400F

Eggplant Parmezan

Beat the eggs. On a plate, combine the flaxseeds, pepper and salt. Dip the eggplant slices into the egg and then into the flaxseeds mixture.

Eggplant Parmezan

Arrange the eggplant slices on the baking sheet. Drizzle with the oil. Bake for 30min or until golden and tender.

Eggplant Parmezan

Meanwhile, in a bowl combine the tomato sauce and pesto. Spread some sauce on the bottom of the baking sheet. Arrange half of the cooked eggplants slices on the top. Spoon on half of the remaining sauce and sprinkle with cheese. Top with remaining eggplant slices. Spoon on the remaining sauce and sprinkle with the remaining cheese.

Bake for 15 min, or until heated through and the cheese is golden.Eggplant Parmezan


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