Baked Eggplant Sandwiches

Ingredients

• 0.8 cup almond flour 
• 1 lb eggplant 
• 2  eggs 
• 0.3 cup olive oil extra virgin 
• 0.5 cup parsley fresh divided chopped
• 0.8 cup parmesan cheese finely grated (if using almond meal,)
• 5 oz provolone cheese sliced thin
• 10 servings salt and pepper 
• 8 oz sun-dried tomatoes dried packed in oil

Equipment

• baking sheet

Directions

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3. Baked Eggplant Sandwiches
4. Adapted from: Carlo Middione's "The Food of Southern Italy"
5. Ingredients1 medium eggplant (1 lb.)5-6 oz provolone cheese, sliced thin1 small jar (8 oz) sun dried tomatoes packed in oil1/2 cup fresh chopped flat leaf parsley, divided3/4 cup breadcrumbs or 1 ½ cups almond meal (if nut free, do not use almond meal)3/4 cup finely grated parmesan cheese (if using almond meal, 1 1/2 cups)2-3 eggs1/4 cup extra virgin olive oil
6. Salt and pepper1 1/4 cup marinara or arrabiata sauce (optional)Nonstick cooking oil spray or more olive oil for greasing the baking sheet
7. Total Time: 1 Hour 20 Minutes
8. Servings: About 10 eggplant sandwiches
9. Kosher Key: Dairy