Healthier Eggplant Parmesan

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
Kosher salt
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
Sharp knife
Measuring cups and spoons
Mixing Bowl
Large skillet
2 rimmed baking sheets
Parchment paper

This recipe is courtesy of Food network.

Check out the directions here. Click here.

Happy Eating!

Team Gluten Free Farm Girl

Photo source: Food network

Resource: Food network