Ingredients:

• 2 large eggplants peeled and sliced
• 1 egg whisked with 1 TBS water
• 1/2 cup coconut flour
• 1 tsp sea salt
• 1/2 tsp fresh ground pepper
• 1 tsp dried oregano
• 2 cups Rao’s marinara sauce (or any sauce that doesn’t have sugar added)
• 3/4 cup nutritional yeast (enough to sprinkle on top)
• 2-3 TBS olive oil

What to do:

• Preheat your oven to 400 degrees
• Peel eggplants and slice into 1/2″ slices and place on a baking rack over a sheet pan and sprinkle with a good amount of sea salt
• Let it sit for 1 hour (if you are in a rush you can let it sit for at least 10 min but the longer the better in order to get rid of the bitterness of the eggplant)
• Rinse the slices and pat dry
• Whisk together your egg and water in a shallow bowl
• In a separate shallow bowl mix together the coconut flour, sea salt, pepper and oregano
• Dip your eggplant in the flour mixture first and shake off
• Dip your eggplant in the egg wash second; let the excess egg fall off
• Dip your eggplant back in the flour mixture and set back onto the baking sheet
• Do this with each slice
• Drizzle some olive oil over the eggplants and bake for 15 minutes
• Flip the eggplant slices and bake for another 15 minutes
• Lower the oven temp to 350
• Pour some of the marinara in a 9 x 9 baking dish and layer the eggplant slices on top
• Add some more marinara and another layer of eggplant
• Once you run out of eggplant, add the rest of the marinara and top with the nutritional yeast
• Bake for 25-30 minutes and enjoy!