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(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

  1. Preheat oven to 375°F/190°C. Cut eggplant lengthwise, keeping it connected at the stem.
  2. Sprinkle with salt and leave eggplant in strainer to sweat for 30 mins.
  3. Rinse and roll in egg, immediately roll in almond flour.
  4. Heat olive oil in a pan and fry eggplant until slightly crispy on the outside.
  5. Set asside. In a baking dish, place marinara sauce and spread to cover the bottom.
  6. Place the eggplant directly on the sauce. Slice the tomato and mozzarella into thin slices.
  7. Alternate tomatoes, basil, and cheese in each eggplant slice.
  8. Sprinkle salt, pepper, and garlic. Bake uncovered for about 10 minutes.
  9. Cut into your desired piece and enjoy!