Eggplant Salsa Stacks

Eggplant Salsa Stacks

Ingredients:
2 lb. eggplant
1 tsp. salt
2 eggs
4 oz. Parmesan cheese, freshly grated
1/3 almond meal
2 cloves garlic, minced
2 Tbsp. vegetable oil
½ c. salsa

Directions:
1. Slice eggplant lengthwise and sprinkle with salt. Let sit for 20 minutes, then
pat dry with clean dishtowel.
2. In a bowl, whisk eggs.
3. In a separate bowl, combine cheese, almond meal and garlic.
4. Heat oil in large skillet over medium-high heat. Dip each eggplant slice in
egg, followed by cheese mixture.
5. Arrange coated eggplant slices in hot skillet, cooking for about 4 minutes per
side.
6. Top cooked eggplant with salsa, followed by another slice of eggplant.
Serve.
Nutrition Info