Baked Kudzu and Eggplant Parmesan

Savory, cheesy, and a little bit of crunch, you won't even miss the fried version of this delicious treat. Cooked low and slow, all the bitterness of the eggplant is removed leaving just a bit of tang that goes great with sauce and cheese. The cashew flour also offers a great crunch without bread or frying. Enjoy!

Ingredients:
-1 tbsp olive oil
-1/2 eggplant, sliced into 1/2 inch rounds
-1 handful kudzu leaves
-1/2 chopped onion
-1 cup clean marinara sauce (or tomato sauce, 3 cloves garlic and 1 tbsp italian seasonings)
-1/3 cup cashew flour
-1/4 cup shredded parmesan cheese (or grass fed dubliner)

Directions: Preheat oven to 300F and grease a 9*11 baking pan with the olive oil. Layer the eggplant rounds on the bottom of the pan with the kudzu leaves and then onions on top of that.  Spread the marinara sauce on top of the veggies and flow that with the cashew flour and cheese. Cover with aluminum foil and bake for 1 hours, uncover and bake for an additional 15 minutes. Serve warm and enjoy!