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Healthy Eggplant and Kale Parmesan

Food Network Kitchen
  • 75 minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, fresh leaves

1

small bunch Curly kale

2

Eggplants, medium

2 cloves

Garlic

1 28 ounce can

No-salt whole tomatoes

2 tbsp

Parsley, fresh leaves

2

Egg whites, large

1 cup

Almond flour

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil

1/2 cup

Breadcrumbs, whole-wheat

1 cup

Mozzarella, part-skim

1/4 cup

Parmesan, grated