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.
2 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
