Eggplant Parmesan Casserole
yield: 6
total time: 50 minutes
Ingredients
- 2 eggplant medium
- 1 tablespoon olive oil
- 1 pound hot Italian sausage crumbled
- 1/4 cup Parmesan cheese dehydrated
- 1/4 cup coconut flour
- 1/2 teaspoon garlic powder roasted
- 1 teaspoon Italian seasoning divided
- 2 cups marinara sauce
- 3/4 cup whole milk ricotta cheese
- 1/2 cup shredded Parmesan cheese fresh
- 3 large egg
- 10 slices cheese fresh mozarella
- 1/2 cup cheese shredded fresh mozarella
- 2 teaspoons salt
- pepper
Nutrition
- Calories : 800 calories
- Carbohydrate : 28 grams
- Cholesterol : 245 milligrams
- Fat : 59 grams
- Fiber : 9 grams
- Protein : 39 grams
- SaturatedFat : 29 grams
- Sodium : 2290 milligrams
- Sugar : 13 grams
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