Spicy Pesto Eggplant Parmigiana

Ingredients

• chunky tomato sauce
• 2 tablespoons olive oil
• 2 onions medium, chopped
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1 tablespoon red peppers crushed, chili flakes
• 3 whole peeled tomatoes x, 14oz/398ml cans
• 1 pinch sugar
• 1 pinch salt & freshly ground pepper
• parmigiana EGGPLANT
• 84 ounces eggplants trimmed
• 2/3 cup white rice flour
• 4 eggs lightly beaten
• 3 cups cornflake crumbs
• olive oil
• 1 cup pesto
• 1 pound fresh mozzarella sliced
• 12 slices provolone cheese
• 1 1/2 cups finely grated Parmesan cheese
• basil leaves
• pesto

Nutrition

• Calories : 560 calories
• Carbohydrate : 58 grams
• Cholesterol : 145 milligrams
• Fat : 26 grams
• Fiber : 10 grams
• Protein : 27 grams
• SaturatedFat : 13 grams
• Sodium : 1000 milligrams
• Sugar : 10 grams