Healthy Eggplant and Kale Parmesan

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Kosher salt
• One 28-ounce can no-salt whole tomatoes, crushed well by hand
• 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
• 1 cup torn fresh basil leaves
• 1 cup almond flour
• 1/2 cup whole-wheat breadcrumbs
• 2 large egg whites
• 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
• Freshly ground black pepper
• 1 cup shredded part-skim mozzarella
• 1/4 cup grated Parmesan
• 2 tablespoons fresh parsley leaves, chopped

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