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Almond eggplant Parmesan

Almond Eggplant Parmesan

Prep Time: 20 minutes

Cook Time: 25 minutes

Makes: About 20 pieces

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

Directions

Preheat oven to 350°F.

  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.

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

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