Preheat the oven to 375 degrees F. Wash the eggplant and lay it on a cutting board long ways. Cut the eggplant into ¼ inch circles. Place the eggbeaters in one bowl and the almond flour in another bowl. Dip the eggplant pieces into the eggbeaters, coating both sides. Then dip it directly into the bowl of almond flour and coat on both sides. Spray a baking sheet with olive oil and lay the eggplant on it. Try not to overlap the eggplant too much (you may need to do two separate batches). Cook the eggplant in the oven for 25 minutes on one side, and then flip them over on the other side.
2.
Nutrition per serving: 213 calories, 15 g carbs, 13 g protein, 14 g fat
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By
Lindsey
