This recipe is a delicious veggie-focused substitute for Mac ‘n Cheese and a twist on Eggplant Parmesan. It takes a bit of time to prepare, but it’s well worth it and it freezes very well.
½ cup all purpose flour
4 large eggs, lightly beaten
1½ cups panko or plain unseasoned bread crumbs (Sodium Free)
Black Pepper, freshly grounded, to taste
1 medium head cauliflower, trimmed and cut into 2-inch florets
1½ cup sunflower or canola oil
4 cups sodium free tomato sauce
1 cup Parmigiano-Reggiano or Grana Padano cheese, grated
½ pound fresh mozzarella (low sodium), cut or torn into pieces
Sea salt, to taste (optional)
Makes: 12 Serving size: ¾ cup
- Preheat oven to 400°F.
- Place flour, eggs and bread crumbs into three shallow bowls.
- Season the eggs with salt, if desired, and pepper.
- Dip a cauliflower floret in flour, then in the eggs, and then coat with breadcrumbs. Set aside on a platter.
- Repeat with each of the remaining florets.
- Heat a large skillet with the oil, over medium-high heat.
- When the oil is hot, cook the cauliflower florets in batches. Turn occasionally, until all sides become golden brown.
- Remove and drain florets on a platter lined with a paper towel.
- Ladle a thin layer of tomato sauce over the bottom of the baking pan. Sprinkle ⅓ of the Parmigiano-Reggiano cheese over the sauce.
- Arrange half the cooked cauliflower over the cheese. Top the layer evenly with half the mozzarella cheese.
- Add another layer with half the remaining sauce, then sprinkle with another ⅓ of the Parmigiano-Reggiano cheese. Add the remaining cauliflower for an additional layer and cover with the remaining mozzarella.
- Complete the layering with the last of the remaining sauce. Top with the last ⅓ of the Parmigiano-Reggiano cheese.
- Bake approximately 40 minutes. Serve and enjoy!
Recipe contributed by FamilyCook Productions