Eggplant Parmesan

1 1/2 pounds eggplant
1 1/2 cups almond flour
1 tsp. salteggplant parmesan
2 large eggs
2 T. water
4 T. olive
3 cups Tomato Sauce
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese, grated
Cut eggplant into 1/4 inch slices. Sprinkle with salt and let sweat 30 minutes. Rinse and pat dry.
In medium bowl, combine almond flour and salt.
In a separate bowl, whisk together eggs and water.
Dip eggplant slices into egg mixture, then coat with flour mixture.

Option 1: Heat olive oil in large skillet over medium high heat. Sauté eggplant 3-5 minutes per side until golden brown.
Option 2: Bake 15 minutes on greased cookie sheet, at 400 degrees. Flip when browned on 1st side. (This is my preference for ease.) ***
Pour 1 cup tomato sauce into 9 x 13 pan. Layer eggplant over the sauce, cover eggplant with 1 cup of sauce and 1 cup of mozzarella cheese. Layer with remaining eggplant, sauce and mozzarella.

Bake 10-15 minutes until cheese is melted and edges are bubbling. Remove from oven, top with grated Parmesan before serving.
***Eggplant can be frozen, (vacuum sealed is best) at this point. Just freeze on cookie sheet before placing them in freezer bag or vacuum seal. When I have harvested a lot of eggplant, I will make a bunch for the freezer. Making the entrée is much quicker when the eggplant is ready to go!

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