Healthier Eggplant Parmesan

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Healthier Eggplant Parmesan

Healthier Eggplant Parmesan

25 minPrep Time

50 minCook Time

1 hr, 15 Total Time

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Ingredients

• 1 medium eggplant, peeled and sliced into 1/4 rounds*
• 2 eggs beaten
• 2 cups of almond meal or flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• 8-16 oz of pasta prepared ( we used gluten free)
• 25 oz jar of your favorite pasta sauce heated (or homemade)
• 4 oz of shredded Monterrey Jack Cheese
• Parmesan Cheese for garnish (optional)

Instructions

1. Preheat oven to 375 degrees
2. Prepare 2 cookie sheets with silpats or foil (spray foil with cooking spray)
3. In a medium bowl crack the two eggs and beat lightly with a fork, set aside
4. In a medium bowl combine almond meal, salt, pepper, onion and garlic powder, and dried basil (crumb mixture)
5. Stir to combine
6. Place each round of eggplant into eggwash, using a fork. Shake off any additional egg before you dip it into the “crumb mixture” (this is important)
7. Drop eggplant round into “crumb mixture” and with a NEW fork “toss” it with the crumbs until coated. Shake off any additional crumbs
8. Place round onto prepared cookie sheet
9. When you are done, discard crumbs and any egg left over.
10. Place cookie sheets in the over and bake for 40-50 minutes until eggplant is soft and coating is slightly brown on the edges.
11. Remove from oven
12. Plate prepared pasta (our family uses less than 2 ounces a person, but your family make like more)
13. Place 2-4 rounds of eggplant on top of pasta
14. Top with 1/3- 1/2 cup of heated pasta sauce
15. Top with 1-2 tablespoons of shredded Monterrey Jack Cheese and allow to melt
16. Garnish with Parmesan Cheese