Baked Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 2 medium eggplants, sliced into 1/2″ thick rounds
• 2 large eggs
• 1 cup almond flour*
• 1 cup freshly grated Parmesan, divided*
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• Cooking spray
• 1 24 oz jar (3 cups) marinara sauce
• 2 cups shredded mozzarella*
• 1/3 cups thinly sliced basil