Circle of Surrender Sicilian Low Carb Grain Free Eggplant Parmesan

4 eggplant, peeled (yield from 1 Eggplant, fresh
3 cloves Garlic, minced
1 tbsp Anise Seed, crushed
4 serving Cheese, Trader Joe's Shredded Parmesan (1/4 cup) (by GALSMILEY)
16 tbsp Extra Virgin Olive Oil
4 serving Salt - 365 Sea Salt (1/4 Tsp) (by MATT_MILL)
2 tsp Pepper, black
5 cup 365 crushed tomatoes (by ISEEFITPEOPLE)
2.5 cup, shredded Mozzarella Cheese, whole milk
1 tbsp Basil, Dried

Adjust any seasonings to your liking, sometimes it's hard to gage the amount of eggplant needed. If you have any left over, you can slice it up in strips and use in a salad or in scrambled,eggs with bell Pepper for a Sicilian breakfast.

Slice eggplant into 1/2 inch slices and spread out on cookie sheets. Sprinkle sea salt on the slices and let it sit until they sweat out the water. Pat dry and turn them over to sweat the other side. Repeat. Heat 10 Tbsps of olive oil on medium high in a medium size non stick frying pan. Cooked the eggplant slices on each side until the slices soften. Place cooked eggplant to the side to rest. In a medium sauce pan, place the remaining 6 Tbsps of olive oil in the sauce pan place on medium heat. Add in the crushed anise and minced garlic. Just let it flavor the oil before no carefu not to burn. Add in crushed tomatoes, a dash of sea salt and pepper. Turn down heat to low and let simmer for 30 minutes, stirring every so often.

Preheat the oven to 375 degrees.

In a large oblong baking dish, place one cup of sauce on the bottom of the baking dish. Start layerI got the eggplant. Then spread some shredded Parmesan cheese, then the shredded or sliced fresh mozzarella. Repeat until you reach close to the top of the baking dish and finish it with the remaining mozzarella. Sprinkle,with the rest of the black pepper and dried basil. Bake for 40-45 min.

Serves: 12

Serving Size: Equal to One Cup