I'm not sure what to do about the yogurt since that used to be my natural cure for what ails me. The other option is cranberry juice, and let's face it, that is nasty without sweetener.
I found a replacement protein powder, actually the same brand but plain instead of vanilla or chocolate. All the other powders have soy or whey (milk) or splenda; even the hemp powder has cane sugar.
|Would be better with cheese....and if I let it finish baking|
Preheat oven to 350. Slice the eggplant using a mandolin for thinnish uniform slices. Lightly salt and let sit while preparing breading. For breading, put 1 cup of unblanched almond flour in a shallow dish. Add generous amount of Italian seasoning (I think it was probably a tablespoon or more) and garlic powder (probably a teaspoon or two). Mix--I do this with my hands to make sure it's not lumpy.
Rinse the eggplant. (You can leave in a bowl of water, but I didn't.) Using the two-hand method, use one hand to put wet eggplant slices, one at a time, into the breading and use other hand to cover with breading. Shake off and put on cookie sheet. When all slices are breaded, put in oven to bake. The instructions said 5 minutes on each side. Maybe it's my oven, but I did 10 minutes on each side. Then layer in a casserole dish with marinara sauce and bake for at least a half hour.
My husband probably won't even try it but he did want to know what was going on because it smelled good. I would recommend peeling the eggplant, although I forgot. And if you can have cheese, by all means, don't effin tell me.