Ingredients:
Almond Flour
2 Eggs for the egg wash
Skim Mozzarella Cheese
1 large eggplant
1 Jar of tomato basil pasta sauce
Basil, Crushed Red Pepper, Salt and Pepper for seasoning
This will serve 4-6
Use a peeler to remove the skin from the eggplant.
Slice the eggplant into centimeter width slices.
Use either Coconut or Sunflower oil to fry eggplant slices. I poured this in my pan and had it heating while I prepared the first round of eggplant slices.
At this time preheat your oven at 300 degrees and be sure your cooking dish is greased .
Egg wash your eggplant slices.
Dredge in the almond flour seasoned with basil, crushed red pepper, salt and pepper.
Fry your slices until their lightly brown on both sides. I had to dump my oil a few times throughout the process. The almond flour gets very dark and turns the oil dark.
Once they're browned pull them off and place on a paper towel to drain any additional oil off.
Start with a layer of the tomato sauce on the bottom of your greased dish. I used a pyrex casserole bowl. Then layer your eggplant, another layer of sauce, then a layer of shredded cheese. Repeat until all of your eggplant slices are used.
Top off with a layer of cheese.
Bake for 30-40 minutes or until the cheese on the top is crispy and slightly browned.
Serve and enjoy!
