I was looking for something crispy, savoury and quick to curb a craving, and I happened to have some eggplant I had bought but didn’t know what to do with (was originally going to put it in a sauce, but forgot about it).
Et, voilà! A new recipe for the blog! 😉
Crispy Baked Eggplant
- 1 medium eggplant
- 1 large egg (beaten)
- 1/2 C. Almond flour
- 2 tsp. Dried parsley
- Salt and pepper to taste
- 2 tbsp water
Beat egg with water. Then mix dry ingredients in a separate bowl. Slice eggplant into approximately 1/2 inch discs, dip in egg wash, then in almond mixture and place on a silicone or parchment paper covered baking sheet.
Bake at 375 for 15 – 20 minutes or until golden brown. (you can flip them over half way through if you want even browning.