2 medium eggplants 3 tablespoons salt Coating ½ cup almond flour ½ cup parmesan, shredded vegetarian 1 teaspoon oregano 1 teaspoon basil dried 2 medium eggs beaten Filling 1 cup spinach defrosted ½ cup ricotta ¼ cup mozzarella shredded ¼ cup parmesan, shredded vegetarian 1 medium egg 2 cloves garlic minced 1 tablespoon basil fresh & chopped ½ teaspoon salt ½ teaspoon black pepper Topping 1 cup marinara sauce ¾ cup mozzarella shredded
5
In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper
7
Rinse and dry your squash. Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half and lightly salt.