Crispy Eggplant Milanese

 

INGREDIENTS

For the Eggplant

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  • 1 large ggplant sliced into ½ inch thick rounds

  • Sea salt

  • ¼ cup coconut flower 

  • 2 large eggs (beaten)

  • 1  oz Pork Panko 

  • ½  cup blanched almond flour

  • ½ cup grated parmesan cheese

  • 1 tbsp italian seasoning

  • 1 tsp garlic powder

  • ¼ tsp black pepper

For the Salad

  • 1-2 tbsp balsamic vinegar

  • 20 halved cherry tomatoes

  • Handful of arugula

  • Fresh basil ribbons

  • 1 tbsp Balsamic glaze

  • 1.5 oz shaved parmesan

  • 1 tbsp olive oil

  • salt and pepper

  • 1/2 tsp minced garlic

INSTRUCTIONS

  1. Arrange the sliced eggplant in a single layer on a  cutting board or baking sheet and sprinkle with salt. Leave it to sweat for about 1 hour. Rinse off the salt and pat dry. 

  2. Preheat the oven to 400 degrees F Line a baking sheet with parchment paper.

  3. Setup three shallow bowls:
    Bowl 1: Coconut flour
    Bowl 2: Beaten eggs
    Bowl 3: Pork rinds, almond flour, grated Parmesan, Italian seasoning, garlic powder, and black pepper

  4. Dredge the eggplant slices in a thin layer of coconut flour, then dip in the egg, and press into the breadcrumb mixture. Place the slices onto the baking sheets without touching.

  5. Bake the eggplant slices for 25-30 min , until soft when poked with a fork, and slightly golden.

  6. Meanwhile, make cherry tomato salad by combining all of the ingredients and placing in the refrigerator until ready to use.

  7. Assemble by adding arugula to the plates, then top with eggplant Milanese, cherry tomato salad, basil, shaved parmesan, and a drizzle of balsamic glaze.

  8. Serve immediately and enjoy! 

Makes 2 servings

4.7 Blocks each