Dinner

Whole30 Eggplant hold the parmesan is for Dinner.

Whole30 Eggplant hold the parmesan takes 10 minutes to prepare.

Whole30 Eggplant hold the parmesan takes 70 minutes to cook.

Whole30 Eggplant hold the parmesan makes 4 servings.

The ingredients for Whole30 Eggplant hold the parmesan are:

1 eggplant, unpeeled approx 1-1.25lb
3 Tbsp Red Star, Nutritional Yeast
2 large Egg, fresh, whole, raw
2.5 cups Almond Flour - per 1/4 Cup
1.5 tsp Extra Virgin Olive Oil
2.75 cup primal kitchen roasted garlic marinara sauce with avocado oil
Or make your own marinara sauce as long as it doesn't contain noncompliant ingredients.

Here is how you make Whole30 Eggplant hold the parmesan:

Preheat oven to 350Prep your eggplant. Cut your eggplant into 1/2 inch slices and pat dry. Prep your dipping station. In one bowl, mix almond flour, garlic powder, Italian seasoning, nutritional yeast. pepper and salt in another bowl beat eggs. Heat your skillet. Put a few slices of eggplant in the egg mixture at a time. Let the eggplant soak 1-2 minutes. Take the eggplant slice out of the egg with tongs, and coat each eggplant slices with the Almond flour mixture. Place each slice of eggplant on the skillet, and drizzle with a little olive oil. Flip, and cook the other side, until each side is toasty brown. Remove from heat. Using a 9x9 baking dish, spread about half a cup of sauce. Layer eggplant and top with sauce. Cover and bake for 1 hr. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BABIESTEPS.

The nutritional information for Whole30 Eggplant hold the parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 345.4

• Total Fat: 19.7 g
• Cholesterol: 93.0 mg
• Sodium: 770.3 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 10.3 g
• Protein: 15.7 g