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Keto Eggplant Caprese Stack

Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 1 small eggplant, peeled, sliced thin on a mandoline, rounds
 1 tomato (medium) sliced into rounds (0.5–1")
 1 (ball) fresh Mozzarella, sliced into rounds (0.5–1")8 oz ball, 4 oz used
 1 cup fresh arugula
 2 fresh basil leaves
 ¼ cup almond flour
 1 cup pork rind bread crumbs
 2 large eggs
 salt and pepper, to taste
 ¼ cup coconut oil
 ¼ cup parmesan, fresh grated + shaved pieces
Directions
1

Get everything ready. Slice eggplant, tomato, and mozzarella. Combine almond flour, bread crumbs, grated parmesan, and salt and pepper. Scramble the eggs.

2

Dip eggplant slices in egg, then transfer to breading. (Keep one hand for the "wet" and one hand for the "dry.")

3

Preheat coconut oil in a medium sauté pan.

4

Gently fry the eggplant until golden brown, about 3–4 minutes per side. Drain on paper towels.

5

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.

6

Drizzle with EVOO, or balsamic vinegar (glaze) in moderation or a red wine vinaigrette.

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 550
% Daily Value *
Total Fat 40g62%
Total Carbohydrate 8g3%

Net 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.

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