Easy Eggplant Parmesan

Lest you think that going grain free applies only to desserts – I have a number of modified savory recipes like this modified eggplant part recipe.

Prep Time: 15 minsTotal Time: 55 minsServings: 4

Ingredients

1 eggplant, peeled and sliced lengthwise thinly

2 eggs, beaten

1 1/2 cups seasoned dry bread crumbs (SUB ALMOND FLOUR)

1/4 cup olive oil

3 cups spaghetti sauce

1/2 lb shredded mozzarella cheese

1/3 cup grated parmesan cheese

Spaghetti sauce

Directions

Dip each eggplant slice in beaten egg, and dredge with almond flour

Place slices on a parchment paper lined cookie tray

Bake at 400 degrees for 6 minutes per side

Lower temperature to 350°F

Pour a little sauce in bottom of a baking pan, sprayed lightly with olive oil spray

Arrange half the eggplant slices in the bottom of the baking dish

Spread half the remaining sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.

Bake 40 minutes or until mixture is bubbly.

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