Here's what Elana says:
"This is one of those remarkable dishes that magically tastes even better the next day. Over time, the eggplant soaks up additional flavor making it that much more appetizing. Less complex than the traditional version, you’ll find my recipe easier to make as I’ve eliminated the time-consuming steps of peeling and salting the eggplant."
- 1 1/2 pounds eggplant
- 1 1/2 cups blanched almond flour
- 1 teaspoon sea salt
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons grapeseed oil
- 2 tablespoons olive oil
- 3 cups tomato sauce
- 2 cups freshly grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs and water. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.
Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella. Place the remaining eggplant over the top, then cover with the remaining sauce and mozzarella.
Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.