Minutes to Prepare: 35 Minutes to Cook: 20 Number of Servings: 6

Ingredients

1 cup Almond Flour, about 4 ounces

1 cup Grated Parmesan Cheese, 4 ounces

1 tsp Garlic Powder

1 tsp Italian Seasoning

Salt, to taste

2-3 eggs

12 1/4-inch slices eggplant

Olive Oil Spray

Salt and pepper, to taste

1/2 cups of Spaghetti Sauce

4 ounces mozzarella cheese, shredded, 1 cup

2 tablespoons Parmesan cheese



Directions

Breading mixture:



1 cup Almond Flour, about 4 ounces

1 cup Grated Parmesan Cheese, 4 ounces

1 tsp Garlic Powder

1 tsp Italian Seasoning

Salt, to taste

2-3 eggs



In a food processor ground up almonds to the consistence of breadcrumbs. Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.





12 1/4-inch slices eggplant

Olive Oil Spray

Salt and pepper, to taste

1/2 cups of Spaghetti Sauce

4 ounces mozzarella cheese, shredded, 1 cup

2 tablespoons Parmesan cheese



Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.



Top each piece of the fried eggplant with 1 tablespoon of spaghetti sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350Âº about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.





Number of Servings: 6



Recipe submitted by SparkPeople user KASHISSA.



