Modified from http://www.myrecipes.com/recipe/eggplant-parmesan
Made this on a whim a couple of weekends ago (when the man decided to add eggplant to the shopping cart and I had no idea when I was going to add it in to the week’s meals). It was definitely a hit, with the entire dish cleared by the next day!
2 medium eggplants
3 large free range eggs
1 tbsp water
2 cups gluten-free breadcrumbs or almond flour
1/2 cup grated parmesan cheese, separated in half
16 oz cottage cheese, small curd or whipped
1/2 tsp fresh ground pepper
1/4 tsp salt
1/2 cup torn fresh basil
24 oz tomato sauce
8 oz thinly sliced mozzarella or provolone cheese
3/4 cup grated parmesan cheese
Preheat oven to 375° and slice eggplant 1/2-inch thick. Set aside and lightly beat 2 eggs with water in a shallow dish. In a separate shallow dish, mix breadcrumbs or almond flour with 1/4 cup parmesan. ip eggplant slices in egg mixture and coat with crumb mixture. Pressing gently to adhere the crumbs; shake off excess. Place coated eggplant slices on baking sheets lined with aluminum foil coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning after 15 minutes.
While eggplant is baking, lightly beat remaining egg in a small bowl and combine with cottage cheese. Combine with basil, pepper, and 1/4 cup parmesan cheese. Spray/lightly coat a 13×9″ baking dish with olive oil and spoon 1/2 cup tomato sauce on bottom.
When eggplant is done baking, layer half of the slices over the sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup sauce and spread half of cottage cheese mixture over sauce. Layer with a third of mozzarella or provolone. Repeat layers as desired, topping with sauce. Cover tightly with aluminum foil lightly coated with olive oil.
Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella or provolone and 1/4 cup shredded parmesan. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts. Cool 10 minutes, slice, and serve.