Mix almond meal, parsley, garlic and onion powder together in a bowl for dipping.
Take an eggplant slice, dip both sides in egg then coat both sides with the almond meal mixture. Lay in a single layer in a 9 x 13 pan that's been sprayed with peanut oil. Continue until all your eggplant is coated and in pan. Bake for one hour at 350 degrees.
Cook 2 pounds of hamburger. Add jar of spagetti sauce (no sugar added kind). Heat through and pour over baked eggplant. Top with 1/2 cup freshly grated parmesan cheese.
To make it a side dish instead of a main meal just omit hamburger.
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|Serving Size: 1 (198g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 284 (72%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 58.4mg||18 %|
|Sodium 90.8mg||3 %|
|Potassium 577.9mg||15 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 5.2g|
|Protein 18.9g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 393
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