Easy EggPlant Parm Bake
2-3 Tbsp Caramelized Garlic EVOO
1 large eggplant
2 tsp Roasted Garlic Sea Salt
2 large eggs
¾ c ground almonds
¼ c grated parmesan cheese
3 Tbsp Wild Garlic Herb Blend
3 c tomato sauce, your choice
1 c shredded mozzarella cheese
1.Preheat oven to 400 degrees F. Grease a baking sheet with half of the Caramelized Garlic EVOO.
2.Remove stem from eggplant and slice into ½ inch rounds. Salt with Roasted Garlic Sea Salt, set them on a kitchen towel for 15-20 minutes to draw out moisture
.3.Meanwhile, whisk eggs in one bowl and set aside. In another bowl, whisk together almonds, parmesan cheese, and Wild Garlic Herb Blend and set aside.
4.Press slices of eggplant with a towel to draw out any excess moisture. Dip each slice into the egg mixture, and then the almond mixture. Transfer to baking sheet. Drizzle with remaining Caramelized Garlic EVOO.
5.Bake 15 minutes, then turn carefully and continue to bake for 10 more minutes, or until golden brown and crispy.
6.Spoon tomato sauce over rounds, and top each round with mozzarella cheese.
7.Return to oven and bake for 10 more minutes, until cheese has melted. Serve warm!