INGREDIENTS
1
large eggplant
Salt,
1 1/2 cups
almond meal
1 tbsp
Italian seasoning
3
large eggs
Splash of water
1 cup
rice flour
Olive oil,
3 cloves
garlic, minced
1/2 tsp
red pepper flakes
1 28 ounce can
of crushed San Marzano tomatoes
6
large leaves of fresh basil, chopped, plus more for garnish
1 1/2 cups
shredded mozzarella cheese
3/4 cup
shredded Parmesan cheese