Ingredients

• 1 eggplant sliced thinly
• 1 1/2 cups almond flour
• 1 teaspoon sea salt
• cracked pepper
• 2 large eggs
• olive oil spray
• 3 cups tomato sauce
• 2 cups freshly grated mozzarella cheese or slices of mozzarella
• 1/4 cup freshly grated Parmesan cheese
• fresh basil leaves

Instructions

1. Preheat the oven to 350°F.
2. Cut the eggplant into 1/4-inch slices and salt. Let stand for 20 minutes and rinse away salt and moisture that has been drawn out of the eggplant.
3. Place In a medium bowl, combine the almond flour sea salt and cracked pepper. In a separate bowl, whisk together the eggs. Dip the eggplant slices in the egg mixture, then coat/dredge with the almond flour mixture.
4. Spray a baking dish with coconut oil. Place the eggplant slices that have been dredged in the egg and almond flour onto the dish. Sprinkle with salt and pepper. Bake for 40 minutes.
5. After the eggplant has been baked, remove from oven and assemble stacks with layers of eggplant, tomato sauce, mozzarella cheese and Parmesan cheese.
6. Bake for an additional 10 to 15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese and fresh basil leaves before serving.