Wednesday, October 17, 2012

Eggplant Stack

Clearly there was some leftover eggplant, so I used two slices and made the following delicious stack for dinner tonight. This will seem very similar to last night, but the flavors were different thanks to utilizing other ingredients in my fridge. Like I'd suggest, play with what you've got!


  • 2 slices of eggplant
  • 2 eggs
  • Almond Flour
  • Pesto
  • Olive oil
  1. Slice your eggplant thin
  2. Whisk your egg in one bowl and in another bowl pour out a bit of almond flour
  3. Dredge your eggplant in the egg and then the almond flour
  4. Heat up some olive oil in a pan
  5. Toss your eggplant in the pan, saute on each side for a few minutes until golden brown
  6. Remove both slices, put a bit of pesto on one slice of eggplant. 
  7. In your hot oil, toss your second egg in there and fry it
  8. Remove, add onto the slice of eggplant with the pesto. 
  9. Give it a hat with the other slice.
  10. = Eggplant stack!
Apologies for the picture. Think Eggplant, Peso, Egg, Eggplant!

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