Almond Crusted Eggplant Parmesan

Ingredients

• 1 large eggplant, sliced into ½-inch rounds
• 1 teaspoon sea salt (for sweating eggplant)
• 1½ cups almond flour
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon sea salt
• 2 eggs, beaten
• 1½ cups clean marinara sauce (no added sugar)
• Fresh basil, for garnish
• Avocado oil spray

Instructions

1. 1

   Lay eggplant slices on a baking sheet and sprinkle both sides with sea salt. Let sit for 10 minutes, then pat dry with paper towels.

2. 2

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. 3

   In a shallow bowl, combine almond flour, nutritional yeast, garlic powder, Italian seasoning, and salt.

4. 4

   Dip each eggplant slice in beaten egg, then coat well in the almond flour mixture.

5. 5

   Place on prepared baking sheet and spray with avocado oil.

6. 6

   Bake for 20 minutes, flipping halfway, until golden and crisp.

7. 7

   Spoon marinara sauce over each slice and return to the oven for 10–12 more minutes.

8. 8

   Garnish with fresh basil and serve immediately.