Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant, (cut into 1/4-inch slices)
  • 1 1/4 cups almond meal
  • 1/2 cup chickpea flour
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 2-4 tbsp olive oil, ( for frying)
  • 2 cups tomato sauce ((or marinara sauce))
  • 1/2 cup Parmesan, (grated, divided)
  • 8 oz fresh mozzarella, (thinly sliced)
  • basil, (for garnish)

Instruction

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • In a shallow dish, combine the almond meal, garbanzo bean flour, oregano, thyme, basil, sea salt, and pepper.
  • Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.
  • Dredge each eggplant slice in the almond meal mixture. Shake off any excess coating.
  • Transfer 3-5 eggplant slices at a time to the hot pan, depending on size. Try not to overcrowd the slices. Cook until golden brown on each side, about 2-3 minutes per side. Add more olive oil, as needed, to keep from sticking. Repeat with the remaining eggplant slices.
  • Place browned eggplant on a dish and set aside.
  • Once all slices are cooked, lay the largest eggplant slice onto the baking sheet. Gently spoon about 1-2 tbsp. of the tomato sauce over the eggplant until coated. 
  • Place a layer of sliced mozzarella evenly over the tomato sauce. Sprinkle grated parmesan over the layer. 
  • Place the second largest eggplant slice next and repeat steps for the tomato sauce and mozzarella. Sprinkle parmesan over the top layer. 
  • Repeat with the remaining eggplant, tomato sauce, parmesan and mozzarella.
  • Bake until just beginning to brown, approximately 10-15 minutes.
  • Remove from oven, garnish with fresh basil, and serve.