Almond Crusted Eggplant Parm with DF Mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 fresh organic eggplant, unpeeled, cut into 1/4 in strips1 jar Walnut Acres Organic Tomato & Basil Pasta Sauce1 container Locatelli Grated Pecorino Romano Cheese1 package Cheese, DF Daiya Mozzarella shreds2 cups Honeyville Blanched Almond Flour1 1/4 tsp Celtic Sea Salt4 larges eggs4 tbsp Olive Oil4 tbsp Grapeseed Oil~20 basil leaves
Preheat the oven to 350°F.
Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce, 1 cup of romano cheese, 1 cup of the mozzarella, and half the basil leaves. Place the remaining eggplant over the top, then cover with the remaining sauce, romano, mozzarella, and basil.
Bake for 25 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.
Serving Size: Makes ~12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SNOPKOWM.
Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce, 1 cup of romano cheese, 1 cup of the mozzarella, and half the basil leaves. Place the remaining eggplant over the top, then cover with the remaining sauce, romano, mozzarella, and basil.
Bake for 25 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.
Serving Size: Makes ~12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SNOPKOWM.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 25.8 g
- Cholesterol: 80.5 mg
- Sodium: 890.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.5 g
- Protein: 8.4 g
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