Eggplant Parmesan
Cookbook
Page 58
Course: Sides
Reviews
1 reviews,
average rating 4.0 / 5
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This was delicious! It was a little tricky getting and keeping the eggplant thoroughly coated. Also I had to stop and clean out the almond flour "debris" from the pan so it would not burn. I used my own tomato sauce recipe and a mix of mozzarella and fontina cheeses. The pieces that managed to stay well coated came out crispy but in the end, it really didn't matter that some were not.