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Ingredients
US|METRIC
6 SERVINGS
- 22 oz. eggplant (1 - 2 medium eggplants)
- 2 Tbsp. olive oil
- 3 garlic cloves (minced)
- 1/2 tsp. chili flakes
- 28 oz. diced tomatoes
- 1/2 tsp. sea salt
- 2 Tbsp. tomato paste
- 1 handful fresh basil leaves
- 1 cup almond flour
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups grated mozzarella
- 6 mozzarella (slices)
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