Eggplant & Cannabis Parmesan

Plate of eggplant parmesan and pasta

Time Required: 1 Hour

Yields 4 Servings

What You Need:

  • 9″ x 13″ baking dish, greased
  • large skillet
  • 1 large eggplant, peeled, cut into ½-inch slices, dried and salted (Note: You Need 12 Slices of eggplant for this, another egglant may be required.)
  • 2 eggs, beaten
  • 1½ cups seasoned dry bread crumbs
  • ¼ cooking oil
  • 2 cups Cannabis Tomato Sauce
  • 2 cups mozzarella cheese
  • ¾ cups parmesan cheese
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh basil, torn


  1. Dip each eggplant slice in the beaten eggs. Allow excess egg to drip off before covering with breadcrumbs. Repeat until all slices are breaded.
  2. Heat cooking oil over medium high heat. Fry eggplant slices in oil for 2 minutes on each side, or until golden brown. Set aside on top of paper towels to drain.
  3. Preheat the oven to 375 degrees. Spread 1 cup of Cannabis Tomato Sauce on the bottom of the pan.
  4. Lay 4 slices of egg plant on the bottom of the dish directly on top of the Cannabis Tomato Sauce.
  5. Add ¼ cup mozarella cheese on top of all 4 egg plant slices. Sprinkle some basil on top.
  6. Sandwich each cheese topped slice with another slice of eggplant.
  7. Top the second layer of egg plant with a spoonful of tomato sauce, follewed by adding another ¼ cup mozarella cheese on each.
  8. Start the third layer by topping each serving with the last slice of eggplant. Top each eggplant slice evenly with the remaining tomato sauce, parmesan cheese and basil.
  9. Bake for 20-25 minutes, or until golden brown.
  10. Serve with spaghetti or side of your choice.
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