Almond Eggplant Parmesan

Cooking Time

25 minutes

Difficulty

Serves Up To

20

Nutrition Information

Total Fat10g
Cholesterol35mg
Sodium340mg
Potassium
Total Carbohydrate 8g
Dietary Fiber3g
Sugars3g
Protein8g

Directions

  1. Cut eggplants into ¼-inch disks and set aside.

  2. In a bowl, crack eggs, add a pinch of salt and pepper and whisk until smooth.

  3. In a separate dish, mix almond flour, Parmesan cheese, spices, salt and pepper. Include more/less of seasonings to taste.

  4. Heat a skillet with 2 tablespoons of olive oil to medium heat. Dip eggplant disk in egg and coat in almond flour coating. Pan fry in olive oil until each side is golden brown, about 3 minutes per side.

  5. Spoon marinara sauce into a 9-by-13-inch baking dish. As eggplant finishes frying, place in baking dish. Cover eggplant with sauce and top with provolone cheese. Layer until pan is full, finishing with a layer of cheese.

  6. Bake for 10 to 15 minutes. Remove from oven and top with Parmesan cheese.

Notes

For individual portions, layer fried eggplant discs with sauce and cheese on a single dish.

Ingredients

  • 2 eggplants
  • 3 eggs
  • Salt and pepper to taste
  • 2 cups Blue Diamond Almond Flour
  • 1 cup grated Parmesan cheese
  • 2 tablespoons garlic powder
  • 1 tablespoon red pepper flakes
  • 1 tablespoon Italian seasoning
  • Olive oil for frying
  • Marinara sauce
  • 12 slices provolone cheese

Included in this recipe