This recipe is fantastic served as an appetizer, or an Italian cuisine.
It has just the right amount of flavor and the taste is magnificent.
Ingredients:
1/4 cup Balsamic Vinaigrette Dressing, divided (Marzetti is the best)
2 large tomatoes, each cut into 4 slices
1 egg
2 tsp. water
1/2 cup almond flour
1/4 cup Grated Parmesan Cheese
1 cup almond mozzarella cheese ( or cheddar if you can’t find mozzarella)
1/4 cup chopped fresh basil
2 Tbsp. olive oil, divided
2 large eggplants (2-1/4 lb.), ends trimmed, peeled and each cut crosswise into 6 slices
1 clove of garlic
1 teaspoon of cilantro
Fresh basil if desired
Directions:
drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix almond flour and Parmesan in separate pie plate. Combine almond mozzarella, remaining dressing and basil.
Heat 1 Tbsp. oil, garlic, and cilantro in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in almond flour mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.
Top with the basil if you like.
Enjoy!
Fit Chic