Almond-crusted eggplant baked in a tomato and kale sauce

Ingredients:

• 2 medium eggplant (about 1 kg), cut into 1 cm thick circles, trim the ends and discard
• 1 tbsp. l. olive oil
• 2 cloves garlic, minced
• 1 can (800g) unsalted whole tomatoes, crushed well by hand
• 1 small bunch kale, leaves removed from stems and chopped (about 6 cups)
• 1 cup fresh torn basil leaves
• 1 cup almond flour
• 1/2 cup whole grain breadcrumbs
• 2 large egg whites
• 1 tbsp. coarsely grated mozzarella
• 1/4 tbsp. finely grated parmesan
• 2 tbsp fresh parsley leaves, chopped
• Special equipment: a 23cm x 33cm baking dish suitable for heating under the oven grill

Preparation:

1. Position 2 racks in the middle and upper third of the oven and preheat to 220°C (425°F). Line 2 rimmed baking sheets with parchment paper.
2. In a large skillet, cook the garlic over medium heat, stirring, with olive oil and 1/2 teaspoon salt, until golden brown, 4-6 minutes. Add the tomatoes. Rinse the tomato can with about 1.5 cups of water and pour the liquid into the skillet. Add the kale and basil. Bring to a simmer and cook until the sauce thickens, about 25 minutes.
3. Meanwhile, in a medium bowl, combine the almond flour and breadcrumbs until evenly combined. In another bowl, beat the egg whites with 3 tablespoons of water until foamy.
4. Place the eggplant slices on a clean surface, sprinkle with 1/2 teaspoon of salt and a little ground black pepper. Dip them in the egg whites, then press them into the almond flour and breadcrumb mixture to coat completely. Place the eggplant slices on baking sheets.
5. Bake until the eggplant rounds are tender and the crust is golden brown (about 30 minutes). Rotate the baking sheets if the eggplant on the top rack is browning too quickly.
6. Turn the oven to high heat. Spread a small amount of sauce over the bottom of a 9-by-13-inch baking dish. Arrange half of the eggplant slices on top, making sure to spread the sauce as evenly as possible. Avoid over-spreading.
7. Spread half of the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant and cover with sauce, mozzarella, and Parmesan. Place the baking dish under the broiler and cook until the cheese is melted and golden brown (about 1 minute). Serve immediately, while the cheese is still warm. Sprinkle with parsley.