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Eggplant Parmesan

Love & Lemons
  • 60 minutes
  • Serves 6

INGREDIENTS

2 tbsp

olive oil

1/3 cup

shallot

2 larges

garlic clove

1/2 tsp

sea salt

1 serving

black pepper

28 oz

canned tomatoes

2 tsp

balsamic vinegar

1/4 tsp

cane sugar

1/4 tsp

oregano

1/4 tsp

red pepper flakes

2 larges

eggplant

2

eggs

1/4 cup

almond milk

1 1/2 cups

panko breadcrumbs

1 1/4 cups

parmesan cheese

2 tsp

oregano

2 tbsp

fresh thyme

1/2 tsp

red pepper flakes

1/2 tsp

sea salt

1 serving

black pepper

1 serving

olive oil

2 1/2 cups

marinara sauce

2 large balls

fresh mozzarella

1/3 cup

fresh basil leaves