Gluten Free Eggplant Parmesan
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic, thinly sliced
- Kosher salt
- One 28-ounce can whole tomatoes, crushed well by hand
- 1 cup torn fresh basil leaves
- 2 1/4 cups almond flour
- 2 large eggs
- 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
- Freshly ground black pepper
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons fresh parsley leaves, chopped
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