DANIEL FAST EGGPLANT PARM

Vegan-Baked-Eggplant-Parmesan-Stacks.jpg

Recipe by Sarah McCarron

Ingredients

  • 1 eggplant, sliced into ½ inch rounds
  • Jar of marinara or 3 cups of homemade marinara 
  • ½ cup of olive oil
  • ½ cup of balsamic vinegar
  • 1 cup almond flour
  • 1 tbsp. dried parsley
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder

 

Instructions

  1. Preheat oven to 375f
  2. Take most of the olive oil and all the balsamic vinegar and mix together well. 
  3. In a medium sized bowl, mix the almond flour, parsley, garlic powder and onion powder together.
  4. Then dip eggplant into the oil and vinegar and dip into the almond flour mix. Place each coated eggplant in to a casserole dish.
  5. After you have made one complete layer, cover with a layer of marinara. Then repeat steps 3 and 4 until you are out of eggplant. 
  6. Bake for 45-50 mins.
  7. Serve with salad or brown rice pasta.