Eggplant Parmesan Stacks

Ingredients:

1 Large Eggplant, cut into slices

Unsweetened Almond Milk

Chickpea Breadcrumbs

Garlic Powder

Salt

Parmesan Cheese for sprinkling on top

Spinach ( 1/2 bag)

1 Jar Tomato Sauce - must have clean ingredients - no added sugar ex. Rao’s or Monte Bene ( will not use the full jar)

Directions: Preheat oven to 375. Dip Eggplant Slices into the milk on both sides, then dip into the breadcrumbs on both sides. Place breaded slices on baking sheets that have been sprayed with olive oil spray or lined with parchment paper. Spray the tops of the eggplant with olive oil spray and sprinkle garlic powder and sea salt over the slices before putting in the oven. Bake for 20 minutes, then flip the eggplant slices. Bake for another 20 minutes. Create stacks with the eggplant slices putting the sauce and spinach in between each slice. Feel free to add other veggies! Stack each stack full of 3 or 4 slices and then top off with the tomato sauce and a sprinkle parmesan cheese. Put back in the oven for another 10 minutes and then broil for 2-3 minutes to get the top crispy. Serve and enjoy!