Healthier Eggplant Parmesan

Ingredients:•1 medium eggplant, peeled and sliced into ¼

rounds*

•2 eggs beaten

•2 cups of almond meal or flour

•1 tsp salt

•½ 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)

http://www.frugallivingmom.com/healthier-eggplant-parmesan/

Procedure: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 ⅓- ½ 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.http://www.frugallivingmom.com/healthier-eggplant-parmesan/

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