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"Fried" Eggplant Marinara (on a bed of greens)

"Fried" Eggplant Marinara (on a bed of greens)

This “Fried” Eggplant Marinara is a baked dish, but with the coating of almond meal after baking, it has a fried texture to it.

Also, generally, I make my own marinara (or tomato) sauce, but in this case I used Rao’s Homemade Marinara Sauce.  It was on sale at my Whole Foods store and people were raving about it.  Now I know why…unfortunately I could drink a glass of this stuff!  Kidding, but it really is great; and, it’s an all-natural alternative that has very simple ingredients:  tomatoes, olive oil, onions, salt, garlic, basil, black pepper and oregano!

"Fried" Eggplant Marinara (on a bed of greens)

“Fried” Eggplant Marinara (on a bed of greens)

 

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Ingredients

  • • 1 medium eggplant
  • • 2 cups almond meal/flour
  • • 2 cup marinara sauce
  • • 2 large eggs
  • • 4 cups lettuce/greens (I used arugula)
  • • 1 tablespoon macadamia nut oil (or preferred oil)

Directions

  1. Preheat oven to 400 degrees.  Line two cookie sheets with parchment paper.
  2. Peel eggplant and slice into 1/4 inch rounds.  Whisk eggs in a medium bowl.  Place almond meal in another bowl.  Dredge each eggplant round in the eggs and then coat with the almond meal on each side.  Place on the parchment paper.  Do this for all of the eggplant.
  3. Drizzle or mist (I used a "Misto" ~ great kitchen gadget!) the oil over the coated rounds.  Salt and pepper lightly.
  4. Bake for 30 minutes.
  5. Place a cup of greens on each plate.  Divide the cooked eggplant among the plates.  Put a 1/4 cup of marinara sauce over the top of each serving.
  6. Enjoy!

Ingredients

  • 1 medium eggplant
  • 2 cups almond meal/flour
  • 2 cup marinara sauce
  • 2 large eggs
  • 4 cups lettuce/greens (I used arugula)
  • 1 tablespoon macadamia nut oil (or preferred oil)

Directions

  1. Preheat oven to 400 degrees.  Line two cookie sheets with parchment paper.
  2. Peel eggplant and slice into 1/4 inch rounds.  Whisk eggs in a medium bowl.  Place almond meal in another bowl.  Dredge each eggplant round in the eggs and then coat with the almond meal on each side.  Place on the parchment paper.  Do this for all of the eggplant.
  3. Drizzle or mist (I used a "Misto" ~ great kitchen gadget!) the oil over the coated rounds.  Salt and pepper lightly.
  4. Bake for 30 minutes.
  5. Place a cup of greens on each plate.  Divide the cooked eggplant among the plates.  Put a 1/4 cup of marinara sauce over the top of each serving.
  6. Enjoy!