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Eggplant Parmesan (Gluten Free) - Steven Masley Md, Llc

Ingredients

• 2 medium eggplants, sliced crosswise into ¼ to ½ inch thick slices, creating at least 12 slices
• 1 cup almond flour (finely ground)
• 3-4 organic, pasture-raised eggs, whisked
• 1-2 cups nuts ground into a meal about the size of breadcrumbs (I use a mixture of 50% filberts and 50% almonds processed in a food processor); alternatively you can use gluten-free breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 24 ounces marinara sauce
• 2 eight-ounce fresh mozzarella cheese balls; slice each ball into 6 thin similar-sized slices
• 4 ounces Parmesan cheese, grated into ~ ¾ of a cup
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped

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