Eggplant Parmesan w/ THE BEST beef bolognese sauce

1 eggplant sliced into discs
2 eggs, whisked
1 c. gluten free bread crumbs (I LOVE Kinnikinnick’s panko style breadcrumb)
1 c. Parmesan cheese, finely grated
1 tsp. Real Garlic Salt
2-3 Tbls. butter

Beef Bolognese Sauce
1 lb. grass-fed beef
1/2 onion
1 Tbls. cornstarch
3 cans tomato sauce
1 can water using tomato sauce can
1 can tomato paste
1 Tbls. Parsley
1 Tbls. Oregano
1 Tbls. Chili powder
dash of Real Salt

*Brown beef in a big stock pot and crumble. Add onion and cook until soft and translucent. Sprinkle with cornstarch, mix and cook for 1 minute. Add remaining ingredients and simmer on low 4-6 hours. (The meat will get so tender and delicious, it is worth the time!)

In a pie dish combine breadcrumbs, parmesan and garlic salt. Dip eggplant discs in egg mixture then breadcrumb mixture and fry in real butter until they can be cut with a fork. Serve hot with sauce over top.

*Thank you to my great mother-in-law for helping me with this sauce recipe. Yours is legendary! :)

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