Name: Eggplant Parm
Ingredients: 1 eggplant 1 T. coconut flour ¼ c. golden flax meal 2 tsp. Italian seasoning ½ tsp. garlic powder 1 egg ¼ c. coconut oil ¼ c. tomato paste ¼ - ⅓ c. water 2 T. nutritional yeast pink salt; to taste

Eggplant Parm

Dietary

Sugar Free

Low Carb

Calories per serving

245

Servings

Ingredients

1 eggplant
1 T. coconut flour
¼ c. golden flax meal
2 tsp. Italian seasoning
½ tsp. garlic powder
1 egg
¼ c. coconut oil
¼ c. tomato paste
¼ - ⅓ c. water
2 T. nutritional yeast
pink salt, to taste

Directions

Preheat oven to 350 degrees.
Whisk egg in bowl.
Combine coconut flour, flax meal, italian seasoning, and garlic powder in separate bowl.
Slice eggplant into ¼ inch rounds.
Melt coconut oil in skillet over med-high heat.
Dip eggplant slice in egg then transfer to other bowl and coat with breading mixture.
Transfer to skillet and cook evenly on both sides, until golden brown.
Repeat with remaining eggplant slices and place on greased baking sheet.
Stir together tomato paste, water, nutritional yeast, and pink salt until thick sauce is formed.
Top each eggplant slice with sauce and spread to coat.
Bake for 5-10 minutes.

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