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
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
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.