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Ingredients
- 1 large Italian eggplant , sliced into ½ inch rounds
- 1 tsp salt
- 2 large eggs
- ¾ cup almond flour
- ¼ cup panko bread crumbs or gluten-free alternative
- 6 tbsp parmesan , divided
- 1 tsp granulated garlic
- 1 tsp Italian seasoning
- ¾ cup mozzarella cheese
- 2 cups marinara sauce
- fresh basil , to serve
Ingredients
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Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper generously grease with oil or cooking spray.
- In a shallow bowl, whisk together almond flour, breadcrumbs, 2 tablespoons Parmesan, Italian seasoning and granulated garlic.
- Dip an eggplant slice into the egg wash and let any excess drip off. Use a fork to dip it onto the almond flour mixture, coating both sides. Place on the prepared baking sheet. Repeat to coat all eggplant slices.
- Spray the eggplant with cooking spray.
- Bake until soft inside, and golden and crisp on the outside, about 35 to 40 minutes, flipping around the 20 minute mark. Remove the eggplant from the oven.
- Spoon 1 to 2 tablespoons of marinara sauce on each piece followed by 1 tablespoon of mozzarella cheese. Sprinkle with the remaining parmesan cheese.
- Return to the oven, and bake for 10 minutes or until the cheese is fully melted.
- Serve with fresh basil.