Ingredients

The following ingredients have 6 Servings
  • Cooking spray ((I use avocado oil))
  • 1 large eggplant ((1 lb.))
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1 1/2 cups almond meal
  • 1/2 cup marinara sauce ((I use Rao's))
  • 1 cup shredded mozzarella
  • 1/4 cup dry-grated Parmesan ((not coarsely shredded))
  • 2 tablespoons chopped parsley (for garnish)

Instruction

  • Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with cooking spray.
  • Slice the unpeeled eggplant into 1/2-inch rounds, discarding the ends. Season the eggplant slices with salt, pepper, and garlic powder.
  • In a shallow bowl, whisk the egg with a tablespoon of water. In another shallow bowl, add the almond meal.
  • Dip each eggplant round in the egg, then dredge in the almond meal. Arrange the coated eggplant slices on the prepared baking sheet. Spray them with cooking spray.
  • Bake the eggplant until tender, about 20 minutes per side.
  • Remove the eggplants from the oven, but keep the oven on. Top each eggplant with marinara sauce, mozzarella, and Parmesan.
  • Return the baking sheet to the oven. Bake the eggplant until cheese is melted, about 5 more minutes. Garnish with chopped parsley and serve.