Crumbed Eggplant Bake
By: Carly Jacobs
PREP:
COOK:
TOTAL:
Serves: 6
- 3 medium sized eggplants
- ¾ cup grated parmesan cheese
- ¾ cup grated mozzarella cheese
- 800gm can of crushed tomatoes
- 1 tablespoon of dried oregano
- 2 cups of macro gluten free bread crumbs
- Pre-heat oven to 200 degrees. Thickly slice eggplant. Bring a saucepan of water to boil and steam eggplant over the water until it’s very soft.
- Spread the bottom of a large oven proof dish with ½ of the diced tomatoes and layer the eggplant on top.
- Sprinkle with oregano and pour on remaining crushed tomatoes.
- Top with breadcrumbs and cheese and bake in the oven for 30 minutes until brown.
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/3-easy-make-ahead-lunches-for-work/
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