Keto Eggplant Caprese Stack
ChefKetogenic.comDifficultyAdvancedServing Size 1
Servings 2
Net Carbs
- Amount Per Serving
- Calories 550
- % Daily Value *
- Total Fat 40g62%
- Total Carbohydrate 8g3%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Get everything ready. Slice eggplant, tomato, and mozzarella. Combine almond flour, bread crumbs, grated parmesan, and salt and pepper. Scramble the eggs.
Dip eggplant slices in egg, then transfer to breading. (Keep one hand for the "wet" and one hand for the "dry.")
Preheat coconut oil in a medium sauté pan.
Gently fry the eggplant until golden brown, about 3–4 minutes per side. Drain on paper towels.
Assemble 1) a few eggplant slices, top with tomato slices, then mozzarella, 2) two pieces of basil, handful of arugula, then back to eggplant slices, and 3) top with shaved parmesan.
Drizzle with EVOO, or balsamic vinegar (glaze) in moderation or a red wine vinaigrette.
Ingredients
Ingredients
Directions
Directions
Get everything ready. Slice eggplant, tomato, and mozzarella. Combine almond flour, bread crumbs, grated parmesan, and salt and pepper. Scramble the eggs.
Dip eggplant slices in egg, then transfer to breading. (Keep one hand for the "wet" and one hand for the "dry.")
Preheat coconut oil in a medium sauté pan.
Gently fry the eggplant until golden brown, about 3–4 minutes per side. Drain on paper towels.
Assemble 1) a few eggplant slices, top with tomato slices, then mozzarella, 2) two pieces of basil, handful of arugula, then back to eggplant slices, and 3) top with shaved parmesan.
Drizzle with EVOO, or balsamic vinegar (glaze) in moderation or a red wine vinaigrette.
