There are some recipes that prove comfort food doesn’t have to be complicated. This quick eggplant Parmesan comes together with just a handful of ingredients and delivers all the cheesy, saucy goodness of the classic in a lighter, weeknight-friendly version.
Ingredients
2 slices eggplant, about ¼-inch thick1 egg, beaten
2 scoops unflavored whey protein powder
2 tablespoons almond flour
2 tablespoons finely grated Parmesan cheese
⅛ teaspoon Italian seasoning
Salt, to taste
Coconut oil, for frying
⅓ cup Italian-style shredded mozzarella cheese
2 tablespoons Rao’s Homemade Marinara Sauce
Fresh parsley, minced, for garnish
Directions
Preheat the oven to 400°F.
Season both sides of the eggplant slices with a little salt and let them rest for about 10 minutes. Pat them dry with a paper towel.
Beat the egg in a shallow bowl. In a large zip-top bag or shallow dish, combine the whey protein powder, almond flour, grated Parmesan, Italian seasoning, and a pinch of salt.
Heat a thin layer of coconut oil in a skillet over medium heat.
Dip each eggplant slice into the beaten egg, then coat evenly in the flour mixture. Fry until golden brown, about 3 minutes per side.
Transfer the eggplant to a parchment-lined baking sheet. Spoon 1 tablespoon of marinara sauce over each slice and top with the shredded mozzarella.
Bake for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Finish with a sprinkle of freshly minced parsley and serve warm.
0 comments