My husband's tooth has been bothering him for awhile now. While he was at the dentist, I tried to think of what would be a soft, yet tasty dinner...EGGPLANT!
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups almond meal, seasoned with Italian spices
6 cups no-sugar spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, cut into slices
1/2 cup grated Parmesan cheese, divided
1/2 tsp dried basil
Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in almond meal. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.
This meal got 2 thumbs up from Craig!
