Paleo Eggplant Parmesean

• Olive oil,
• 1 eggplant,
• 1 egg,
• Salt and pepper,
• Toni's seasoning,
• 1 tablespoon garlic powder,
• 2 cups almond flour,
• 1 tsp garlic minced,
• 1 14.5 oz can tomato sauce,
• 1 14.5 oz can diced tomatoes,
• 1 tsp Italian seasoning.

1. 1.Pre heat oven to 350. Start by slicing your eggplant.
2. 2. Now, in a sauce pan combine tomato sauce, diced tomatoes, garlic, salt and pepper, Italian seasoning. Let simmer on low for about 15-20 minutes to allow flavors to combine.
3. 3. While that is cooking. Place egg in a small bowl and beat. In another small bowl combine almond flour, salt and pepper, garlic powder, and Toni's seasoning.
4. 4. Heat olive oil in a skillet. Dip each piece of eggplant in egg mixture and then almond flour mixture and fry in olive oil on both sides.
5. 5. Once all eggplant is cooked, place it in a baking dish and top with tomato sauce. Now bake for 20 minutes.

olive oil, eggplant, egg, salt, s seasoning, garlic, almond flour, garlic, tomato sauce, tomatoes, italian seasoning

Taken from www.epicurious.com/recipes/member/views/paleo-eggplant-parmesean-52848651 (may not work)