Ingredients:
- 1 medium to large eggplant
- 1 cup almond flour
- 1 cup grated parmesan cheese
- 1 large egg
- 1 cup heavy cream
- Olive oil
- 1 15 oz. container whole milk ricotta cheese
- 1 package whole milk fresh mozzarella, sliced
- 1 jar marinara (such as Rao’s)
- Fresh or dried herbs such as basil, oregano, rosemary
- 1 package LC Fettuccine Pasta Noodles
- LC Sourdough Bread
Method:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick spray.
Slice the eggplant into ½” rounds and set aside. I peel mine first, but that’s optional.
Add the egg and cream to a bowl and whisk it until it’s combined.
In another bowl, combine the almond flour and parmesan cheese along with any dried herbs you like.
Dip the eggplant slices into the egg mixture, shake off excess and press into the flour/cheese mixture, ensuring they are well coated on both sides.
Arrange the eggplant slices on the prepared baking sheet. Lightly drizzle with olive oil, or use spray olive oil on top.
Bake for about 20 minutes or until they are browned and crispy, flipping over halfway.
Assembly:
Prepare a 9 x 12 casserole dish by spraying with non-stick spray and spread a thin layer of marinara on the bottom.
When the eggplant rounds are done, take them out of the oven and arrange them in a single layer over the marinara. Put a dollop of ricotta on each slice and then drizzle the marinara over the ricotta. Stack a slice of mozzarella on top and repeat the process until you’ve used all the eggplant. You may have sauce and ricotta left over (see below).
Cover the dish with foil and bake for about 15 minutes. Remove the foil and bake for another 10 minutes or so or until the cheese is nice and melted and a little browned. Sprinkle with dried herbs if desired.
While the eggplant casserole is baking, bring a pot of water to a boil and add desired amount of LC Fettuccine Noodles. Cook for 3-5 minutes, stirring occasionally. Drain the noodles and return to the pot.
While the noodles are still hot, add a heaping spoonful of ricotta cheese and pour some of the marinara in with the pasta and stir. Cover and set aside.
Arrange desired number of slices of LC Sourdough Bread on the same baking sheet you used for the breaded eggplant slices. Top with mozzarella cheese and garlic powder. Bake until the cheese is melted and slightly browned, about 5 minutes.
Serve hot and enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.