Ingredients

The following ingredients have 5 Servings
  • 1 and 1/2 cups almond flour
  • 1/3 cup + 1 Tbsp. grated Parmesan cheese, divided
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 2 eggs, beaten
  • 1 Tbsp. water
  • 1 large eggplant, sliced in 1/4 inch rounds
  • 24 oz. marinara or pasta sauce of choice
  • 16 oz. fresh mozzarella

Instruction

  • Preheat oven t o 350F.
  • Whisk together the almond flour, 1/3 cup of the Parmesan, Italian seasoning, and salt in a medium sized bowl.
  • In a separate medium sized bowl, whisk the eggs with the water.
  • Dip the eggplant rounds into the egg wash and then into the almond flour mixture.
  • Lay them on a baking sheet making sure each eggplant has enough room so that they’re not overlapping. You may need to use two baking sheets.
  • Bake the eggplant rounds for about 20 minutes, flipping halfway, or until they’re golden brown.
  • Grate half of the mozzarella cheese and tear apart the remainder into chunks.
  • To make the Parmesan bake, spread about 1/4 of the marinara on the bottom of a baking dish. Lay down a layer of the eggplant rounds. Pour on another layer of the marinara and top with 1/2 of the grated mozzarella. Repeat again until you run out of eggplant rounds and top with the torn mozzarella pieces. Sprinkle on the remaining Parmesan.
  • Bake for about 25 minutes, or until the cheese is melting and bubbly. Serve!