Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1 large eggplant cut into 1 inch thick rounds; 2 large pasture raised eggs; 1 1/2 cup almond meal (Substitute 2 cups Nut Crumbs in Original flavor); 3/4 cup Gluten-free panko bread crumbs; 1/3 cup Tapioca flour (Substitue arrowroot flour, cornstarch, or any type of flour you have); 2 Tbsp Primal Palate amore seasoning; 3/4 cup pepper jack cheese (Substitute mozerella or dairy-free cheese of your choice); 1 1/2 cup tomato sauce of choice; 1 Tbsp chopped cilantro or basil for garnish

melissashealthykitchen.com

View full recipe on melissashealthykitchen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at melissashealthykitchen.com.

Share this recipe:

Cooking tools:

Air fryer
Oven
Baking dish
Mixing bowl
Whisk
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Aluminum foil
Tongs
Spatula
Cooking spray
Pastry brush
Paper towel
Cilantro chopper

Ingredients

1 large eggplant cut into 1 inch thick rounds
2 large pasture raised eggs
1 1/2 cup almond meal (Substitute 2 cups Nut Crumbs in Original flavor)
3/4 cup Gluten-free panko bread crumbs
1/3 cup Tapioca flour (Substitue arrowroot flour, cornstarch, or any type of flour you have)
2 Tbsp Primal Palate amore seasoning
3/4 cup pepper jack cheese (Substitute mozerella or dairy-free cheese of your choice)
1 1/2 cup tomato sauce of choice
1 Tbsp chopped cilantro or basil for garnish