(P) Eggplant Hasselback
(P) Eggplant Hasselback
By: Rachel's Tea
Info
Info
Servings
2-3
Prep-Time
-
Cook-Time
-
Cal/serving
244
Ingredients
- Eggplant 1
- Egg 1
- Marinara sauce 1 cup
- Basil 2 tsp
- Mozzarella cheese (sliced) ½ cup
- Salt 1 teaspoon
- Pepper ½ teaspoon
- Garlic (minced) 2 cloves
- Olive oil ½ cup
- Almond flour ¼ cup
- Parmesan cheese (grated) 2 tablespoon
- Salt 1 teaspoon
- Pepper ½ teaspoon
- Tomato, sliced 1
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Note:-
For A Delicious Dinner!
Method
- Preheat oven to 375°F/190°C. Cut eggplant lengthwise, keeping it connected at the stem.
- Sprinkle with salt and leave eggplant in strainer to sweat for 30 mins.
- Rinse and roll in egg, immediately roll in almond flour.
- Heat olive oil in a pan and fry eggplant until slightly crispy on the outside.
- Set asside. In a baking dish, place marinara sauce and spread to cover the bottom.
- Place the eggplant directly on the sauce. Slice the tomato and mozzarella into thin slices.
- Alternate tomatoes, basil, and cheese in each eggplant slice.
- Sprinkle salt, pepper, and garlic. Bake uncovered for about 10 minutes.
- Cut into your desired piece and enjoy!