Eggplant Parmesan with Tomato Sauce #3

June 04, 2013

Fresh from the garden, it's Eggplant Parmesan, featuring our Tomato Sauce #3. Makes for a great vegetarian main dish.

Tomato Sauce #3
2 medium Eggplant (if they’re home-grown fresh, don’t bother peeling them. If store bought, peel them.)
Sea Salt
1 ½ cup flour
1 egg
1 cup buttermilk
1 ½ cups plain dry bread crumbs
½ tsp. ground black pepper
½ tsp. garlic powder
1 ½ cups Canola oil
8 oz. part-skim Ricotta cheese
8 oz. Mozzarella cheese, grated
½ cup Parmesan cheese
2 tbl. olive oil

Cut the Eggplant into ¼” to ½” slices · Lay Eggplant slices out on a tray and sprinkle both sides liberally with sea salt (this extracts the excess moisture in Eggplant) and leave about 30 minutes ·...
See the full directions on my site

Nutritions

Calories
1044

Sodium
1338mg
55% DV

Fat
70g
109% DV

Protein
32g
64% DV

Carbs
43g
14% DV

Fiber
6g
24% DV