Pregnancy & Postpartum Recipe - Eggplant Parma

Ingredients

• 3 medium-sized eggplants
• 1cup of gluten-free flour
• 6 eggs, beaten
• 4 cups of fine gluten-free bread crumbs (quinoa also makes a good substitute), seasoned
• Olive oil for sautéing
• ½ Cup of grated Romano cheese
• ½ Cup of grated Parmesan cheese
• 2 cups of shredded Mozzarella cheese
• 2 cups of Ricotta cheese
• 2 tbsp of chopped garlic
• 3 tbsp of olive oil
• 8 cups chopped tomatoes (fresh or canned)
• 1 cup onions, chopped
• 1/2 cup of fresh chopped parsley
• 1 tsp oregano
• 1 tsp of crushed red pepper
• 1/8 cup of fresh chopped sweet basil
• Pinch of thyme + pinch of rosemary
• 1 tsp salt, 1 tsp black pepper