Eggplant Parm – NFCA Summer Block Party

As always the NFCA is running a great product promotions. This week they asked me to review two products and create a fun recipe with them both. The first product is Artisan Nut Thins and the second is Go Veggie! Lactose-free cheese.

Both products are great. I have used the cheese before at the bakery for dairy free pizza and it really melts like the real thing. The nut thins are the best gluten free cracker I have reviewed yet. They are crispy, crunchy and the nutty flavor is great and they are higher in protein then most other crackers.

A good friend of mine just moved into my area of the city and I want to make her dinner. Since I live in the Italian market and she is vegetarian I decided a good eggplant parm would be a hit. She loved every bite and I am sure you will too!


If you want to try some of the products check out a giveaway they are doing

3 Eggplants

1 Cup Salt (yes, sounds crazy but keep reading)

1 Jar Tomato Sauce (I spice mine up with olive, capers, basil, chili, red wine and balsamic)

2 Box – Artisan Nut Thinks (Crushed in food processor)

½ – Cup Go Veggie! Parm Cheese

10 Slices Go Veggie Mozzarella Cheese Slices

1 Tbs Garlic

1 Tbs Oregano

Pan Spray

Start by cutting the eggplant in to long thin slices. I used a micro planner, which helped keep the pieces even. Coat each piece heavily with salt. Let the salted eggplant sit salted for 30 – 60 min. The salt pulls some of the water out of the eggplant and prevents it from turning brown and soft.

While eggplant sits, start making the coating. Place all the cracker crumbs in a bowl and mix with parm cheese, garlic and oregano.

Once eggplant is done rinse is well under the sink well to remove salt. Coat each piece with cracker crumb mix and place bake on baking sheet in a single layer. Bake coated eggplant for 10 min at 350 degrees. Then remove eggplant and layer in a casserole dish alternating layers of eggplant and tomato sauce. Make sure to coat the top layer well with sauce. Last, break up cheese and cover the top. Spray the top with none stick spray and bake at 350 degrees for 30-40 minutes. Cook uncovered for the first half and then cover with tin foil for the last 20 minutes.

Serve hot and enjoy!!!






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