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Baked Eggplant Parmesan

Angela Coleby
  • 40 minutes
  • Serves 4

INGREDIENTS

2

Eggplants (medium)

1 cup

Almond flour

1 tsp

Oregano (dried)

1/2 tsp

Salt

1

Egg (beaten)

1/4 cup

Olive oil (you may need more for frying)

3/4 cup

Marinara sauce

1 cup

Parmesan cheese (grated)

1/2 cup

Goats cheese (soft or sliced)

1/2 cup

Mozzarella cheese (grated)