Unusual eggplant sprinkles with almond flour, which when baked, it becomes crispy on the outside. Taste and Benefits Adds stew in kale tomato sauce. This is a great way. increase the amount of vegetables in the diet. You can try the sauce add oregano and about 1/3 tbsp. red wine from the variety Cabernet Sauvignon grapes. Nutritional Information per serving: (total 4) Calories 440, total fat 26 g., Saturated fat g., Proteins 23 g., carbohydrates 38 g., fiber G., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium eggplants (approximately 1 kg.), Sliced in circles 1 cm thick, cut the ends and discard
- 1 tbsp. l olive oil
- 2 cloves, minced garlic
- 1 can (800 gr.) Unsalted whole tomatoes, crush well manually
- 1 small bunch of kale kale, separate leaves from stalks and chop (about 6 tbsp.)
- 1 tbsp. fresh torn basil leaves
- 1 tbsp. almond flour
- 1/2 tbsp. whole grain breadcrumbs
- 2 large egg whites
- 1 tbsp. coarsely grated mozzarella
- 1/4 Art. finely grated parmesan
- 2 tbsp. l fresh parsley leaves chopped
- Special equipment: size baking dish 23 cm. By 33 cm., Suitable for heating under the grill of the oven
Recipes with similar ingredients: eggplant, mozzarella, cheese parmesan, breadcrumbs, almond flour, kale cabbage, tomatoes, parsley, basil
Recipe preparation:
- Place 2 grids in the middle and upper third oven, which is heated to 220 ° C. Line 2 baking sheets with sides of parchment paper.
- In a large frying pan, cook the garlic over medium heat, stirring occasionally, olive oil and 1/2 tsp. salt until it starts to acquire golden color (4-6 minutes). Add the tomatoes. Rinse the can from under tomatoes about 1.5 tbsp. water and pour the liquid into the pan. Add kale and basil. Bring to a slow boil and cook, until the sauce thickens (approximately 25 minutes).
- Meanwhile, in a medium bowl, combine the almond flour and breadcrumbs, they should mix evenly. In another bowl whisk proteins with 3 tbsp. l water until foam appears.
- Put the eggplant slices on a clean surface, sprinkle 1/2 tsp salt and a little ground black pepper. Dip them into proteins, and then squeeze into a mixture of almond flour and breading crackers to completely cover. Place the eggplant mugs on baking sheets.
- Bake until the mugs are soft and the crust golden brown (approximately 30 minutes). Change baking sheets in places if the eggplants are browned at the top level too fast.
- Turn on the top heat in the oven. Distribute small the amount of sauce on the bottom of a suitable baking dish size 23 see 33 cm. Fill half of the eggplant circles on top to achieve so that the layer is as uniform as possible. Try to Avoid excessive application.
- Spread half of the remaining sauce on top, then 1/4 part mozzarella. Put the rest of the eggplant on top, and cover sauce, mozzarella and parmesan. Place the baking dish under top heat and wait until the cheese is melted and browned (approximately 1 minute). Serve immediately while the cheese is still warm. Sprinkle parsley on top.
