Eggplant Casserole


  • 1 large eggplant sliced length wise
  • 2 cups of bread crumbs
  • 1/2 cup of olive oil
  • for red sauce:
  • 4 tbs of olive oil
  • 8 cloves of minced garlic
  • 2 tsp of dried basil(fresh can also be used)
  • 4 cups of chopped vine ripe tomatoes
  • 1 tsp of pink himalayan salt
  • for the batter:
  • 1 1/2 cups of whole wheat flour
  • 3 tsp of dried oregano
  • 1/4 tsp of pink himalayan salt
  • 1 1/2 cups of filtered water
  • for white sauce:
  • 1/4 cup of soaked almonds
  • 2/3 cup of canned coconut milk
  • 1 tsp of pink himalayan salt


  1. In a medium sized pot on medium heat add olive oil, garlic, and basil, stir for one minute then add tomatoes and salt, lower heat and allow to simmer for 25 minutes

  2. Combine all dry ingredients for batter and then pour in water, whisk until all ingredients are well combined

  3. Pour bread crumbs onto a large plate, and heat a cast iron pan on medium heat, once pan is hot pour a bit of the 1/2 cup of olive oil into pan

  4. Dip an eggplant slice into the batter until both sides are well coated, followed by dipping eggplant slices into bread crumbs coating well

  5. Place two slices into cast iron pan and cook for 2 minutes each side, repeat process until finished pouring more olive oil into pan between each set

  6. Combine all ingredients for white sauce into a blender and blend well

  7. Preheat oven to 400°, once red sauce is ready pour half into the bottom of a pie dish, pile eggplant slices on top followed by the second half of the red sauce

  8. Finish with white sauce and a few tomato slices, place in oven for 20 minutes

  9. Once time is up remove from oven, allow to cool for 5 minutes, garnish with fresh basil, bread crumbs, and enjoy????

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