Layered with sauce and cheese, this eggplant dish makes perfect single-serve portions. Try this any-night favorite with meat eaters as well.
Prep Time30mins
Active Time40mins
Resting Time10mins
Total Time1hr20mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: Gluten-free, Keto
Yield: 10
Calories: 263kcal
Author: Jamie P
Equipment
Cookie Sheet
Materials
1Eggplantsliced
1Egg
1CupAlmond Flour
½CupParmesan Cheese
1TablespoonSea Salt
1TablespoonPepper
4CupsShredded Mozzarella
4CupsOrganic Spaghetti Sauce
1TablespoonFresh Basilchopped
1TablespoonFresh Oreganochopped
1TablespoonMinced Garlic
Instructions
Slice and sweat the eggplant (30 minutes) while oven pre-heats to 350 degrees.
Prepare egg wash and almond flour, Parmesan cheese, salt, pepper mixture in two separate pie plates.
Prepare in advance spaghetti sauce (or use favorite jar of sugar-free, organic tomato-based sauce). Pour a cup of sauce in medium glass baking dish.
Bread eggplant by dipping in egg mixture followed by dredging in flour. Place on parchment-lined pan and sprinkle minced garlic on top and spray with olive oil.
Bake at 350 degrees for 30 minutes.
Start with layer of bell pepper in baking dish; layer baked eggplant followed by mozzarella cheese, then sauce and fresh chopped spices. Keep layering until all ingredients are used.
Bake at 350 degrees until cheese on top is golden brown and sauce is bubbling (approximately 30 minutes).