Baked Eggplant Parmesan

Ingredients:

       - 2 medium eggplants cut into 1/2” rounds
       - 1/4 cup Split Pea Flour
       - 1/4 cup Sweet Potato Flour
       - 1/4 cup Parmesan Cheese
       - 1/2 teaspoon Garlic Salt
       - 1/4 teaspoon Cayenne pepper
       - 1/4 teaspoon Paprika powder
       - 1/2 teaspoon dried Oregano
       - 1/2 teaspoon dried thyme
       - Salt & pepper to taste
       - 6 tablespoons melted butter

Directions :

       - Preheat oven to 400 degrees

       - Place eggplant pieces on wire rack , sprinkle salt on top and bottom, let sit for at least 1/2 an hour . Using a clean towel dry both sides to get rid of the extra moisture of the eggplant.

      - Place melted butter in a wide dish ; set aside.

      - In another wide dish or tray , mix all dry ingredients.

      - Dip each piece of eggplant in butter first then into dry mixture. It helps to use one hand for the butter and another to dip into breading mixture!

     - Bake on nonstick baking sheets for 15 minutes until golden brown , then flip and let bake for another 7 minutes to get an even golden color on the other side .

     - Enjoy warm as a side dish . Best served with marinara sauce ;)