Ingredients:
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- 1 medium eggplant, sliced into rounds
- 1/2 cup almond flour
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine the almond flour, dried basil, oregano, garlic powder, salt, and pepper.
- Place the beaten eggs in another shallow bowl.
- Dip each eggplant slice in the beaten eggs, then in the almond flour mixture, pressing the mixture onto both sides of the eggplant.
- Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- In a large oven-safe skillet over medium heat, warm the marinara sauce.
- Layer half of the eggplant slices in the skillet, then half of the mozzarella cheese, followed by the remaining eggplant slices and the remaining mozzarella cheese.
- Sprinkle the Parmesan cheese on top.
- Transfer the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh basil, if desired.
Nutrition Facts (per serving, based on 6 servings):
- Total Calories: 393
- Total Fat: 29 g
- Saturated Fat: 9 g
- Cholesterol: 138 mg
- Sodium: 918 mg
- Total Carbohydrates: 17 g
- Dietary Fiber: 5 g
- Total Sugars: 8 g
- Protein: 21 g
