|raw pasta sauce|
1 tablespoon salt
1 eggplant (medium)
1/3 cup almond meal
1 teaspoon Italian seasonings
3/4 cup favorite pasta sauce
1/4 cup raw ricotta cheese
|raw Parmesan cheese|
|raw ricotta cheese|
First we peeled and sliced the eggplant in 1/2 inch slices. The slices were. Placed in a bowl sprinkling a tablespoon of salt evenly over each layer. This removes some liquid from the eggplant as well as softens it.
Drain the liquid, but do not pat dry. The liquid will help the almond meal stick.
Combine the Italian seasoning with the almond meal
Dip the eggplant slices in the almond meal mixture, both sides.
Place the battered eggplant slices on the dehydrator sheet
Spread the ricotta cheese over each slice
Spread the pasta sauce over the ricotti
sprinkle the Parmesan cheese on top
Dehydrate for 4-6 hours at 105.