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Eggplant-Chego

Eggplant-Chego:  This is LIVING!



Chef Bill made me the most delightful dinner the other night – a cleaned up version of one of my favorites: Eggplant Parm. This dish may look elaborate and involved, but I assure you, it’s very do-able.  The crux of it involves dredging eggplant slices in gluten-free bread crumbs and then baking them until crisp. The slices are then layered in a baking dish with layers of a Bolognese-style meat sauce and topped with slices of Manchego cheese, a sheep’s milk cheese.  The result is positively delicious and no yucky, heavy feeling afterwards because my pipes aren’t clogged with gluten or cow dairy.  If you desire a more specific recipe, give me a shout and I’ll have Chef Bill dictate his magic formula for all you wonderful readers.  Buon Appetito!



This one is for Great Lakes Collagen: