Toast 100% sprouted grain bread then let cool. Lightly beat egg with fresh ground black pepper, slice eggplant into very thin slices and put into a large bowl, cover sliced eggplant with egg mix and toss to coat. Pull toast into pieces and run through the food processor until it is crumbled into fine crumbs. Coat eggplant with the sprouted grain breadcrumbs one slice at a time. Heat a large nonstick pan on medium heat and coat lightly with olive oil. Place a single layer of the breadcrumb coated eggplant in the pan making sure eggplant does not overlap. Once the underneath side is golden brown (about 2-3 minutes) drizzle the top side of the eggplant lightly with olive oil then flip to brown the other side. Once both sides are browned transfer cooked eggplant onto a plate and start the next batch. If using immediately Heat oven to 350* while placing a slightly overlapping layer of eggplant into an oven safe plate or baking dish lightly coated with warm sauce (optional). Top with small pieces of parmesan cheese and place into the oven until cheese begins to melt. Eggplant can also be stored in an air tight container and reheated or eaten cold over the next few days.
1 medium eggplant
1 large egg
1 tsp fresh ground black pepper
3 slices sprouted grain bread (I like Ezekiel brand)
olive oil
¼ cup of parmesan cheese cut into small pieces
1 cup of fresh tomato sauce (optional)
Recipe can be doubled
1 medium eggplant
1 large egg
1 tsp fresh ground black pepper
3 slices sprouted grain bread (I like Ezekiel brand)
olive oil
¼ cup of parmesan cheese cut into small pieces
1 cup of fresh tomato sauce (optional)
Recipe can be doubled
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