Baked Eggplant Parmesan #dinnerrecipe #food #amazingrecipe #easyrecipe

Make a sound heated eggplant parmesan with firm almond flour-covered eggplant cuts that are prepared — no fricasseeing or bread scraps required!

Isaac adores eggplant parmesan. His affection propelled me to make a more beneficial custom made adaptation that isn't singed or stacked down with oil. I chose make things a stride further and make this dish without grain and sans gluten also by utilizing almond flour rather than bread scraps. In the event that you have a nut hypersensitivity or don't have almond flour available, don't fuss! I tried this formula with almond flour and bread morsels and the two adaptations turned out superbly so you can utilize whichever you like!

Clearly we love the conclusive outcome, however I likewise need to make reference to how delicious the prepared eggplant is without anyone else! It's almond flour parmesan covering makes it fresh thus delectable. It would sincerely be a great canapé all alone, presented with a side of tomato sauce for plunging.

Like I referenced previously, the way toward making eggplant parm is route simpler than I suspected! What's more, to keep things extremely simple, more advantageous and less chaotic, we're heating the eggplant as opposed to fricasseeing it.

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INGREDIENTS

• 2 medium eggplants, sliced into 1/2” thick rounds
• 2 large eggs
• 1 cup almond flour*
• 1 cup freshly grated Parmesan, divided*
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• Cooking spray
• 1 24 oz jar (3 cups) marinara sauce 
• 2 cups shredded mozzarella*
• 1/3 cups thinly sliced basil

INSTRUCTIONS

1. Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper. 
2. In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 
3. Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
4. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
5. In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
6. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

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Source : bit.ly/2O0Y6hz