This delicious vegetarian dish will have you forgetting about meat in no time. On a base of crispy but soft eggplant discs, the classic combination of cheese and tomato shines.
Serve with fresh basil or parsley sprinkled on top.
The carb count excludes half of the almond flour, as you don't eat it all.
Preheat the oven to 200C / 392F and line a large baking dish with baking paper.
Peel the eggplant and cut into 4 x 2cm thick slices.
Whisk the egg in a shallow bowl. In a separate bowl, whisk together the crumb ingredients, breaking up any lumps.
Dip each piece of eggplant in the egg mixture then coat in the crumbs. Place in the baking dish.
Bake for 20 minutes, flip and bake for a further 20 minutes until golden.
Top with passata and cheese and bake for a further 3 - 5 minutes or until the cheese is melted.