Almond-Crusted Baked Eggplant
Ingredients
The eggplant
The crust
-
1
cup
almonds, grounded
-
2
teaspoons
salt
-
1
teaspoon
pepper
-
1
teaspoon
garlic
-
2
teaspoons
olive oil (or non-stick olive oil spray)
Instructions
- Preheat the oven to 425°F.
- Slice the eggplants and place them on a greased cookie sheet, sprinkling with 1 teaspoon of salt to remove moisture and help them crisp up.
- Let the eggplant sit for 10 minutes.
- In a food processor, grind the almonds, remaining salt, pepper, and garlic until a slightly coarse texture is achieved.
- After the eggplants have rested, spray them with non-stick olive oil or coat with olive oil on each side, then coat with the almond mixture.
- Place the eggplant back on the cookie sheet and bake for 30 minutes, flipping halfway through until crisp.
- Serve with marinara sauce on top or as a dip.
Nutrition Facts (estimated)
Servings
3 servings
Calories
367
Total fat
26g
Total carbohydrates
29g
Total protein
13g
Sodium
1557mg
Cholesterol
0mg
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