Lobster Eggplant Parmesan

Serves 4
Eggplant Layers Preparation
2 cups bread crumbs (I used the dry ingredients from Recipe #68 that was used for the Chicken bread crumbs, however any store bought bread crumbs will also work)
½ cup flour
2-3 eggs, beaten (depending on size of eggplant)
1 medium eggplant, washed with skin on, cut into ½ inch thick pieces (to make circle layers)

Take each eggplant layer and coat it with flour, then coat it with the egg mixture, then the bread crumbs and place it on a foil lined baking dish or pan. Do this with all the egg plant layers (may require two pans). Do not overlap any of the pieces. Place in a 350 degree oven for 35 mins or until golden brown and eggplant is soft to touch. Remove from oven and let cool.

Lobster Preparation
4 large lobster tails

Follow the cooking instructions for lobster found here in Recipe #65. Since this is 4 lobster tails instead of 2 double the recipe except for the coconut oil can still be 2 Tablespoons and doesn’t need to be doubled. Cook time will also be the same as in the Recipe. Once the Tails have finished cooking remove from oven and let cool. Remove from shell completely and chop the lobster into big chunks and set aside.

Lobster Eggplant Parmesan Assembly
2 8oz mozzarella balls, cut into thin slices about ¼ inch thick or thinner
1 cup of fresh basil
3 medium tomatoes, cut into thin slices about ¼ inch thick or thinner
24 oz bottle of pasta sauce (you can use homemade pasta sauce or store bought. I used store bought in this case and used Ragu Chunky Garden Comb)

Using the eggplant layers from earlier place an eggplant layer on a foil lined baking dish, followed by a tomato layer, followed, by a mozzarella layer, followed by a basil layer. Do this 2 more times except the last top layer do not place the basil (it should end with a layer of mozzarella). Do this with all your ingredients until you have towers of eggplant, mozzarella, tomatoes, and basil. Place these towers in a 350 degree oven for 2-3 mins or until the mozzarella is melted and then removed. Meanwhile place your pasta sauce in a small sauce pan and heat thoroughly on medium-low heat. Sauce will begin popping with it’s beginning to become heated. Once heated remove from stove and pour enough sauce on top of the eggplant layered tower as desired. Top with the chunks of lobster and some fresh basil and serve.