Recipes

4 Servings, Each Counts as: 4 Life Carbs, 2 Life Fats 

Ingredients
Wet: 
1/2 cup unsweetened plain almond milk 
1 tsp cornstarch 
Flour: 
1/2 cup flour
2 tbsp cornstarch 
pinch of salt
Dry: 
1/3 cup panko bread crumbs
1/4 cup cornmeal
1/4 cup parmesan cheese  
1 tsp dried oregano 
Eggplant: 
1 whole narrow eggplant, sliced
4 tbsp cooking oil 

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
2. Mix together 1/2 cup almond milk and 1 tsp cornstarch. In another bowl, combine 1/2 cup flour, 2 tbsp cornstarch, and a pinch of sea salt. In another bowl panko bread crumbs, cornmeal, parmesan cheese, oregano, and sea salt. 
3. Dip eggplant slices in flour mixture, almond milk mixture, breadcrumbs and then place on a clean plate. 
4. Over medium heat in a skillet add 2 tbsp oil. Cook eggplant slices for 2-3 minutes on each side. Once cooked transfer to a baking sheet. 
5. Bake eggplant for 10-15 minutes (until crispy and golden brown). Flip halfway through baking. 
6. Serve with marinara sauce. 

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