Eggplant Parmesan With Smokey Gouda

*~ Eggplant Parmesan With Smokey Gouda ~*

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I began by making my crumb for the sliced eggplants, using 
Morning Pep Almond Flour as the coat, mixed with seasonings such as Cajun, Black Pepper, and Garlic. I first dipped the sliced eggplant into an egg/mix milk, then into the crumb, coating them thoroughly. 

I baked these in the oven at 450 F until crispy. 

While the eggplant was cooking, I made the bottom, 
a mix of vegetables and sauce including: Spinach, Mushrooms, 
Tomatoes, and Peppers mixed in with a red pasta sauce. 

I added this mix to the bottom of a greased casserole pan, 
and sprinkled with cheese. Once the eggplant were done cooking,
 I placed the slices on top of this saucy mix and layered 
with some more sauce and shredded cheese. 

I allowed this dish to cook for approximately 30 minutes, then I layered a slice of Smokey Gouda cheese over each round and cooked for another 10 or so. Just enough to melt the cheese but not over crisp it. 

Once done cooking, I allowed it to cool for a few, then served and ready to eat! It was really easy to make, and a lot healthier then frying the eggplant. Using Almond Flour gave this dish some protein and a little extra fiber. The nutty taste was hardly noticeable but also paired really well with everything!  

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