- 2 large eggplant, sliced into thin medallions, placed into salt water
- olive oil
- 1/2 cup almond meal
- 1/2 cup quinoa flakes*
- 1 tsp garlic powder
- 1/2 tsp sea salt
Preheat oven to 400 F.
Drizzle two baking sheets with olive oil.
Combine the almond meal, quinoa flakes, garlic powder and salt in a shallow tupper. (No almond meal or quinoa flakes??.. Sub in traditional panko or breadcrumb.
Dredge each slice of eggplant into the almond/quinoa ‘breadcrumb’ mixture.
Arrange the eggplant in a single layer on the sheets and bake for 25 minutes or until golden brown.
*You can sub in bread crumb for the quinoa flakes.
While they are baking…
Ingredients tomato sauce:
- 1 (28 oz) can imported crushed tomatoes
- 1 tbs tomato paste
- 1 large onion, diced
- 1 chile pepper, minced (optional kick)
- 2 tbs olive oil
- 2 tbs coconut sugar
- 6 basil leaves
- 2 cloves garlic, chopped
- 1.5 tsp sea salt
- 1/4 tsp ground pepper
In a medium pot, combine all ingredients and bring to a boil. Lower heat to medium low and allow to simmer for 15-20 minutes, uncovered, stirring occasionally.
Ingredients ricotta mix:
- 10 oz ricotta
- 1/4 cup fresh parsley, minced
- 1/4 tsp nutmeg
- 1 egg, beaten
- 1/3 cup shredded mozzarella (+ more for top of the lasagna)
- salt and pepper to taste
Mix all until just combined. Set aside.
In a 9×12” baking dish, spread a little tomato sauce on the bottom. Next, place eggplant medallions in a single layer. Add a spoonful of sauce on each eggplant and then a spoonful of the ricotta mixture. Place another layer of the eggplant on top, spoonful of sauce again and sprinkle with desired amount of mozzarella.
Bake until golden brown, at 350 F. for 30 minutes.
Recipe serves 6 people.