I'd love to hear about some MD safe recipes that anyone has come up with or uses.
Here's one for eggplant parmesan.
1 large eggplant
1 egg & 2 tablespoons of sprouted flour of your choice
1 jar or large can of seasoned tomato sauce (preferably organic)
Mozzarella cheese (shredded)
Olive oil (just enough to keep eggplant from sticking in pan)
Salt & pepper to taste
Thinly slice a large eggplant
Dip in egg, coat with sprouted wheat flour (this step may be skipped)
Fry each piece for a minute or two on each side until golden
Layer in a casserole dish with tomato sauce, mozzarella & parmesan.
Keep layering until the eggplant is used up.
Top with a little more mozzarella.
Bake in oven for about 30-45 minutes.