Directions

1. Set oven to 350°
2. Pour vegetable oil into the fryer and set the temperature to 400°
3. Wash eggplant and slice ¼ inch thick 
4. Place a paper towel on a baking sheet pan (or counter top), then spread out slices of eggplant 
5. Sprinkle salt on both sides of the eggplant, then add a top layer of paper towels 
6. Place a heavy pan (or other heavy object) on top of the top layer of paper towels to help bring out the moisture
7. After 30 minutes remove the heavy pan, dust off the salt from the eggplant, and add eggplant to a large bowl
8. In a medium-size bowl, mix 1 C Shawnee Best All-Purpose Flour, ¼ C Shawnee Best Yellow Cornmeal, dried basil, onion powder, oregano, garlic powder, and salt 
9. Press each slice of the eggplant into the medium bowl mixture to coat, then carefully drop it into the fryer for 2-3 minutes 
10. Remove eggplant from fryer and place on a baking sheet lined with paper towels to help absorb excess oil
11. Combine flaxseed and water into one bowl 
12. In a separate bowl, combine  ⅔ C Shawnee Best All-Purpose Flour and ⅔ C Shawnee Best Yellow Cornmeal
13. Press slices of the fried eggplant into the flaxseed and then into the cornmeal and flour 
14. Return the eggplant back to the fryer until golden brown (approx 2-3 minutes)
15. Remove eggplant from fryer and pat dry to remove oil 
16. In a 9 by 13 pan, add olive oil to coat pan, then a layer of marinara sauce, followed a layer of the sliced eggplant (do not overlap), a layer of shredded mozzarella cheese, a layer of shredded parmesan cheese, and a layer of fresh basil. Repeat this step three times. 
17. Thinly slice the fresh mozzarella and top each row of eggplant parmesan
18. Sprinkle fresh basil on top and place in the oven for 30 minutes. 
19. Next, broil the top of the dish for 3-5 minutes to brown mozzarella. Cool and serve.

Prep Time 50 minutes

Cook Time 41 minutes

Recipe is courtesy of Chef Amari.