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
  • feta cheese (optional)
  • 1 tbsp coconut oil

Directions

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

Prep Time and Cook Time: 1 hour

Serves 4-6