Ingredients
- 2 medium eggplants sliced into ½-inch rounds
- ½ teaspoon salt
- 2 large eggs beaten
- 1 cup almond flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 cups marinara sauce sugar-free
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil chopped (for garnish)
Instructions
- Preheat oven to 400°F. Line a baking sheet with paper towels and place eggplant rounds on the sheet in a single layer. Sprinkle salt over eggplant rounds and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up a coating station with beaten eggs in one bowl and a mixture of almond flour, garlic powder, and black pepper in another. Dip each eggplant slice first in egg, then in almond flour mixture, coating evenly.
- Arrange coated eggplant slices on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway through, until golden and softened.
- In a baking dish, layer marinara sauce, baked eggplant slices, mozzarella, and Parmesan cheese. Repeat layers until all components are used. Top with remaining cheese.
- Bake for 20 minutes, or until cheese is bubbly and golden. Garnish with fresh basil before serving.
