All you have to do is make a couple of changes to the recipe to make this healthier.
Breaded eggplant, then fried in oil. Not exactly a light and healthy meal.
Let’s change it up. How about baking instead of frying? And let’s use almond meal in place of the breading.
Golden brown and a fresh tomato sauce makes for a delectable Italian dish.
Here’s the ingredient list:
2 tablespoons olive oil
1 tablespoon tomato paste
2 cloves garlic, thinly sliced
One 28-ounce can whole tomatoes, crushed well by hand
1 cup torn fresh basil leaves
2 1/4 cups almond flour
2 large eggs
2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
Freshly ground black pepper
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley leaves, chopped
Here’s the equipment list:
Broiler safe 13×9 baking pan
Measuring cups and spoons
2 rimmed baking sheets
This recipe is courtesy of Food network.
Team Your Gluten Free Kitchen
Photo source: Food network
Resource: Food network