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
Slice the ends off the eggplants, then cut lengthways in ¼ inch slices.
One bowl with beaten egg, another bowl with the coating mixture
Dip eggplant slices in egg and then the coating.
Bake, air fry or shallow fry eggplant slices
In a medium bowl, mix the spinach, ricotta, mozzarella, parmesan, basil, egg, garlic, salt and pepper
Spoon the filling over the eggplant slices.
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.
Spoon marinara sauce in a baking dish
Place eggplant rolls on the sauce and spoon more sauce on top
Scatter cheese on top
Bake and ready to eat!