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Eggplant lasagna
Ingredients
1
large
eggplant cut into 1 inch thick rounds
2
large
pasture raised eggs
1 1/2
cup
almond meal
Substitute 2 cups Nut Crumbs in Original flavor
3/4
cup
Gluten-free panko bread crumbs
1/3
cup
Tapioca flour
Substitue arrowroot flour, cornstarch, or any type of flour you have
2
Tbsp
Primal Palate amore seasoning
Substitute: 1/4 tsp oregano, 1/4 tsp rosemary, 1/4 tsp thyme, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp parsley
3/4
cup
pepper jack cheese
Substitute mozerella or dairy-free cheese of your choice
1 1/2
cup
tomato sauce of choice
1
Tbsp
chopped cilantro or basil for garnish
Instructions
Instructions for using air fryer
Dip eggplant rounds in tapioca flour, whisked eggs, and then the nut or bread crumbs
Add to air fryer and air fry 370 for 15 minutes
Once done add a layer of tomato sauce to a 13x9 baking dish
Add one layer of eggplant rounds, add cheese, more tomato sauce, and repeat steps until you run out of eggplant
Top with cheese
Bake covered 400 F for 15-20 minutes
Once done uncover and broil for a few minutes to get cheese nice and crispy
Instructions for baking
Dip eggplant rounds into tapiocoa flour, egg mixture, and nut or bread crumbs
Add a layer of tomato sauce to a 13x9 baking dish and add a layer of breaded eggplant to dish
Add a layer cheese
Add a layer of tomato sauce
Repeat layers until you run out of eggplant
Top with cheese and fresh cilantro
Bake 400 F covered for 30-35 minutes
Remove cover, broil a few minutes to get the cheese nice and crispy