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Eggplant Lasagna
October 19, 2014

I loved this recipe, but made changes to make it gluten free. Since I was cooking for only my husband and me I used only one eggplant. I coated the eggplant slices (sliced vertically) with the egg/water mixture and dipped them in ground pecans and parmesan instead of the breadcrumbs. I have been using ground pecans and parmesan to bread chicken and fish as well. Pecans remain crisp and lend a nice crunchy texture and good taste. I also used bottled spaghetti sauce and seasoned the beef with 1 tsp. each of salt, fennel seed, and red pepper flakes along with a pinch of ground black pepper. The fennel gives the beef an Italian sausage flavor. In the lasagna layers I added a layer of ricotta mixed with one egg. The result was wonderful and gluten free.

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