Self-care from Cell to Soul!

Eggplant Parmesan


  • 2 medium eggplants, sliced into 1/2-inch thick rounds 
  • 11/2 C gluten-free breadcrumbs
  • 1 T Italian seasoning
  • 2 eggs
  • Avocado oil to grease
  • 1 (25 ounce) jar of tomato sauce (or make your own) 
  • 2 C grated Mozzarella cheese
  • 2/3 C finely-grated Parmesan cheese
  • 1/2 C fresh basil
  • salt


  • Preheat oven to 425°F.  Prepare two baking sheets with parchment paper, and set aside.
  • In a shallow bowl, whisk together breadcrumbs, Italian seasoning and 1 tsp salt until combined.  In a separate bowl, whisk the eggs until smooth. 
  •  Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  
  • Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  
  • Remove from the oven and set aside.
  • Spread 1/2 C tomato sauce evenly over the bottom of an 11 x 8 baking dish.  Place half of the eggplant in an even layer along the bottom of the baking dish. 
  • Spread an additional 1 C of tomato sauce evenly over the eggplant., followed by a C of Mozzarella cheese. Followed by 1/3 C Parmesan cheese, followed by 1/4 C of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
  • Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil