Eggplant Parm Bake

4 Tbsp of Olive Oil 

1 Eggplant (sliced into thin rounds)

1 Egg

Garlic powder

2 Tomatoes (sliced)

Ground Black pepper

Arrowroot powder

Parmigiano Reggiano (shavings with peeler)

Parsley (chopped)

1) Prepare a bowl with a whisked egg. In a pan or Dutch oven, add 2 tbsp of olive oil and set on medium heat to add eggplant slices. Set oven to 400 degrees Fahrenheit.

2) Lightly sprinkle both sides of eggplant slice with garlic powder, dip in egg and sprinkle arrowroot powder on both sides. Add eggplant slice to pan to lightly fry until browned but do not overlap slices. Continue until all slices are browned on both sides.

3) Add eggplant slices in one layer in an oven safe dish. Lay tomato slices over eggplant and then Parmigiano Reggiano shavings on top of the tomato. Splash a little olive oil, garlic powder and black pepper over the top of the dish and pop in the oven for about 25 mins.

4) Remove the dish from the oven once eggplant is tender and add fresh parsley.