Ingredients

  • 1 eggplant
  • 1 & 1/2 gluten free bread crumbs
  • 1 medium onion diced
  • 5 baby bella mushrooms diced
  • 2 cloves garlic
  • 1 jar of your favorite marinara sauce
  • 2 eggs
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • sea salt and black pepper to taste
  • 1 tbsp coconut oil

Directions

  1. In a medium sized sauce pan heat coconut oil and low-medium heat
  2. Add onions and cook until translucent
  3. Add garlic and mushrooms and saute for 5 minutes
  4. Add marinara sauce and heat on medium
  5. Set aside once heated
  6. Slice eggplant in 1/2 cm slices
  7. Crack open eggs in a bowl and whisk
  8. In another bowl combine bread crumbs, Italian seasoning, salt, black pepper, and garlic powder
  9. Coat eggplant in egg and then in bread crumb mixture and place in baking sheet
  10. Bake coated eggplant in oven for 5-8 min on each side
  11. In a casserole dish add a small amount of sauce to the bottom
  12. Then add a layer of eggplant slices
  13. Then sauce, then eggplant, then sauce
  14. Top with bread crumbs
  15. Bake in oven at 350 F for 20 min

Prep Time and Cook Time: 1 hour

Serves 4-6

2016-01-20T09:46:29+00:00