Coco Earth Almond Flour is the ideal choice for creating a crispy, flavourful coating. Naturally gluten-free and packed with nutty goodness, it adds a delicate crunch to every bite.
Try it in this easy recipe for Crispy Almond-Crusted Eggplant Pesto Stacks-simple ingredients, straightforward methods, and delicious results every time.
Ingredients
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For the wet ingredients:
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1/2 cup milk
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1 egg, beaten
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1 tbsp corn flour (cornstarch)
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1/2 tsp each dried oregano, dried parsley, dried basil, garlic powder, onion powder, salt
For the almond crust:
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3/4 cup Coco Earth Almond Flour
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1 tbsp corn flour (corn starch). You can also use Coco Earth Corn Flour for a perfect blend.
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1/2 tsp each dried oregano, dried parsley, dried basil, garlic powder, onion powder, salt
For the stacks:
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1 large eggplant, sliced into rounds
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Sundried tomato pesto Mozzarella cheese, sliced Cracked black pepper
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Fresh basil
Instructions
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Sprinkle eggplant rounds with salt, and let sit for about 15 mins to draw out excess moisture.
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Meanwhile, whisk together all the wet ingredients and almond crust in separate bowls.
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Pat eggplant rounds dry. Dip each slice in the wet mixture, and then the dry mixture. Arrange on lined and greased baking sheet.
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Bake at 200°C/400°F for 25-28 mins, flipping halfway and spritzing with cooking oil. Remove baking sheet from the oven.
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You could serve them as is, but follow the next few steps to jazz them up!
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Keep the oven on. Dollop on a bit of sundried tomato pesto and add a slice of mozzarella slice on each eggplant round.
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Place back in the oven and broil until cheese is golden and melted. Remove from oven, and top with fresh basil and cracked black pepper.
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Enjoy! Serve with pasta or salad. Best eaten while fresh, but leftovers can be stored refrigerated for up to 2 days and re-heated in the oven.
Special Thanks to Richa (IG Handle: pineapplesandstrawberries) for inspiring this post with their amazing content.
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