Eggplant Parmesan

Ingredients

• 2 small (or 1 large) eggplants
• Salt and pepper, to taste
• 2 large eggs
• 3/4 cup (3 ounces) shredded Parmesan
• 2/3 cup almond flour (certified gluten-free if necessary)
• 1 cup (4 ounces) shredded mozzarella, divided
• 1 (28-ounce) jar marinara sauce, divided (certified gluten-free if necessary)
• Dried parsley, optional

Directions

Preheat oven to 350°F.

Slice the eggplant into 1/3-inch slices. Transfer to a colander, sprinkle with salt and toss until all slices are salted. Set aside for 5–10 minutes.

Pat eggplant slices dry with a paper towel.

In a small bowl, break the eggs and stir well with a fork. In a second small bowl, combine the Parmesan cheese and almond flour.

Grease two baking sheets with cooking spray. Dip each eggplant slice in the eggs, then drop into the almond-Parmesan mixture and turn to coat. Transfer to baking sheet. Repeat with remaining eggplant.

Bake for 15 minutes on one side, and flip with a spatula. Bake another 15 minutes, until lightly browned.

Spread about 1/3 cup marinara sauce in the bottom of a 9-by-11-inch baking dish. Layer on half the eggplant slices, and top with 3/4 of the mozzarella cheese and 1/2 of the sauce. Add a second layer of eggplant slices, and top with the rest of the sauce and the last of the mozzarella cheese. Sprinkle with dried parsley, if using.

Bake for 20–25 minutes or until sauce is bubbly and mozzarella cheese has melted.

Nutrition Information

Serves: 6 |  Serving Size: 2 eggplant slices

Per serving: Calories: 287; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Cholesterol: 87mg; Sodium: 428mg; Carbohydrate: 19g; Dietary Fiber: 7g; Sugar: 6g; Protein: 16g

Nutrition Bonus: Potassium: 378mg; Iron: 7%; Vitamin A: 13%; Vitamin C: 6%; Calcium: 33%