Crispy Stacked Eggplant Parmesan

Panko-crusted baked eggplant layered with marinara and almond ricotta, broiled until bubbling.

💪 Where's the protein? Right here — 19g

Almond ricotta (9g)
Panko + whole-wheat spaghetti (7g)
Eggplant (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓ Eggplant, 1 large, in rounds
✓ Panko, 3/4 cup
✓ Almonds, 1/2 cup, blanched
✓ Lemon + garlic
✓ Marinara (no salt added), 1.5 cups
✓ Nutritional yeast, 2 tbsp
✓ Basil
✓ Whole-wheat spaghetti, 2 oz dry

How to Prep

1Dredge eggplant rounds in flax slurry then seasoned panko; bake at 425°F until crisp, 25 minutes.
2Blitz almonds, lemon, garlic, water into ricotta.
3Stack eggplant, marinara, ricotta; broil 3 minutes.
4Serve over a twirl of spaghetti with basil.

#comfort#weekend#kid-friendly