Eggplant Parmesan : Freezer Meal

Eggplant Parmesan is my idea of comfort food!  I love it and my husband loves it.  Between the aroma it leaves in my house and the way it tastes....doesn't get much better than that.  However as my recipe is clean, it is not what I would call low calorie and really should just be utilized as a splurge. A lovely, delicious, and whole food splurge.

I served this as our anniversary dinner and it was perfect for the occasion.  I made this meal as a freezer meal actually but there is no reason why you couldn't follow this recipe and bake the same day for a delicious dinner.

 Ingredients:

1 can of organic BPA free lined tomato sauce
1 can of organic BPA free lined tomato paste
1 cup packed fresh basil leaves
1 TB oregano 
1 clove garlic minced
1/2 onion chopped
1 TB olive oil
Stevia
Salt and Pepper
1 Large Eggplant
1 cup whole wheat organic bread crumbs
1 egg white


In a large wok or fry pan heat the olive oil and brown the garlic and onion.  Then add the tomato sauce and tomato paste.  Fill the empty tomato paste can with water and pour into the pan and stir till well combine. Chop the fresh basil leaves and add to the sauce with the dried oregano. Sprinkle stevia and salt and stir.  The cover and reduce to a simmer.

Slice thinly the eggplant vertically.  Whisk the 1 egg white.  Coat each slice of eggplant in the egg white and then coat lightly with the bread crumbs.  Then broil in the oven set to High.  Flip each eggplant till golden brown on each side.

In a baking pan layer sauce, eggplant, and a sprinkle of mozzarella cheese.  This generally makes 3 layers.

The top layer cover in sauce, cheese, and then place fresh basil leaves on top.

After this step is when I wrapped with foil and froze.  I took out of the freezer and thawed before baking.  You can either freeze or go straight into the oven if your making for dinner that night.

Bake at 375 for 30 minutes or until the cheese in golden brown.