This twist on a classic Italian dish is perfect for those watching looking for something light. The eggplant is baked to crispy perfection, then topped with a flavorful tomato sauce and melted mozzarella and Parmesean cheeses.

Quick Info

⏱️ 83 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

737 cal • 33g protein • 66g carbs • 41g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 large eggplant
• Salt, to taste
• 1½ cups almond meal
• 1 tablespoon Italian seasoning
• 3 large eggs
• Splash of water
• 1 cup rice flour
• Olive oil, to taste
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1 28-ounce can of crushed San Marzano tomatoes
• 6 large leaves of fresh basil, chopped, plus more for garnish
• 1½ cups shredded mozzarella cheese
• ¾ cup shredded Parmesan cheese

Instructions Preview

1. Preheat the oven to 375°F (190˚C). Line a …
2. Trim the ends off the eggplant, then slice…
3. In a medium bowl, whisk together the almon…

…and 8 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful