delicious eggplant PARMESAN (Gluten Free)

There are a lot of delicious eggplants at the farmer's market right now!! I made this eggplant parmesan for dinner tonight, and we all decided my recipe is a keeper! Visit your local farmer's market this week and pick up the staple for this nutritious meal.

Ingredients

• 3-4 small eggplants or 1-2 medium/large eggplants
• 3 organic eggs
• 1 cup almond flour
• 3/4 cup shredded coconut flakes
• sea salt
• black pepper
• crushed red pepper
• 3-4 cups of organic tomato sauce, preferably homemade with all the fresh tomatoes! (I mixed mine with about 1/2 cup of red wine as well)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup parmesan cheese
• dried basil

Directions

1. Pre-heat oven to 350 degrees (F).
2. Cut eggplant into thin rounds, approximately 1/8-1/4 inch thick and no more then 2 inches long.
3. In a small bowl, beat 3 eggs.
4. In another bowl, combine almond flour, shredded coconut, a few shakes of sea salt, a few grinds of black pepper, and a few shakes of crushed red pepper.
5. Dip a slice of eggplant into egg mixture and let the excess drip off. Then put eggplant into flour mixture and cover lightly on both sides. Transfer to a greased cookie sheet, and repeat with all eggplant slices.
6. Bake eggplant slices for 5 minutes on each side.
7. In a large baking dish, put a thin layer of tomato sauce at the bottom of the pan and cover with a layer of eggplant slices.
8. Put a layer of tomato sauce (about 1 1/2 cups), followed by about half of the mozzarella cheese, half of the parmesan cheese, and a generous helping of dried basil.
9. Put another layer of eggplant slices on top of cheese, and repeat step 8.
10. Bake in the oven for 30-35 minutes until cheese is lightly browned and sauce is bubbling.
11. Enjoy! Please let me know how yours turned out!

This was all that was left when I was ready to take a picture!

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