Gluten-Free Eggplant Parmesan
Shared by: hisbelovedamy
Source:
www.foodnetwork.com
Prep10 min
Cook1 hr
Total1 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
Directions
Visit foodnetwork.com for directions.