- 1-2 cups tomato sauce homemade or purchased
- 1 egg beaten
- 1 tbsp water
- 1/2 cup almond flour
- 1/8 tsp sea salt
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp garlic powder
- 1/8 tsp cracked pepper
- 2 tbsp olive oil
- 1-2 large Eggplants
- 1 cup mozzerella cheese shredded
- Preheat the oven to 400F. Put the
egg and water into a small bowl and beat til well mixed and set aside.
Slice eggplants into 8-12 slices total (depending on size of eggplant).
together almond flour, basil, oregano and garlic powder, and spread
this mix onto a large flat plate. Sparingly sprinkle parmesan cheese,
sea salt and fresh ground pepper across the plate and mix it in with the
flour mix. This will be the 'breading'
- Heat a large
skillet over medium high heat and add 1 tbsp of oil. Dip eggplant slice
into the egg and let the extra egg drip back into the bowl. Next,
place the eggplant slice into the breading mixture, covering both sides,
and then place slice into frying pan.
- Only fry as many
slices as your skillet can handle at a time. Fry slices only until the
breading slightly browns and turn over once, giving about 3 minutes per
side. Transfer slice to a plate with a paper towel on it. Add oil
before putting the next batch of slices in. Also, keep a fan/vent on -
this can get a little smokey.
- In a casserole/baking
dish, cover the bottom with a thin layer of tomato sauce. Put half of
the eggplant slices into the dish, spoon tomato sauce onto each slice,
and sprinkle some shredded mozzerella on each slice. Stack the rest of
the eggplant slices on top of these slices and cover with tomato sauce
and mozzarella cheese.
- Pop into the oven until eggplant is tender and cheese is melted - about 15 minutes.