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Gluten-Free Eggplant Parmesan
Source
Prep Time10 min |
Cook Time1 hr |
Total Time1 hr 10 min |
Ingredients
| 2 | tablespoons | olive oil |
| 1 | tablespoon | tomato paste |
| 2 | cloves | garlic thinly sliced |
| Kosher salt | ||
| 1 | 28-ounce can whole tomatoes crushed well by hand | |
| 1 | cup | torn fresh basil leaves |
| 2 1⁄4 | cups | almond flour |
| 2 | large | eggs |
| 2 | medium | eggplants sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds) |
| Freshly ground black pepper | ||
| 1 | cup | shredded part-skim mozzarella |
| 1⁄4 | cup | grated Parmesan |
| 2 | tablespoons | fresh parsley leaves chopped |
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