Eggplant Parm
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 large eggs
- 3/4 cup ground almonds
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cups tomato sauce
- 1 large eggplant
- Carbohydrate 26 g(9%)
- Cholesterol 123 mg(41%)
- Fat 28 g(43%)
- Fiber 11 g(42%)
- Protein 20 g(39%)
- Saturated Fat 8 g(40%)
- Sodium 1207 mg(50%)
- Calories 407
Preparation Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside. Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture. Meanwhile, whisk the eggs in a small bowl or pie dish and set aside. In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside. Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture. Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet. Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese. Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately. From Do What Feels Good: Recipes, Remedies, and Routines to Treat Your Body Right © 2018 by Hannah Bronfman. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
