Low carb breaded eggplant cutlets layered with tomato, mozzarella and basil!
Ingredients:
- 1 Large Eggplant
- 1 – 2 Eggs
- 1/2 cup LC Breading and Crusting Mix
- 1/2 tsp Garlic Powder
- 1 1/2 tsp Red Pepper Flakes
- 2 Tbsp Parmesan Cheese
- Olive Oil
- Salt
- 1 – 2 Large Tomatoes
- 8 oz Fresh Mozzarella
- 1 Bunch Fresh Basil
- Balsamic Vinegar for drizlling
Instructions:
- Slice eggplant about 1/4 inch thick
- Sprinkle salt on each side
- Place in colander for 15 – 30 minutes (this step helps reduce bitterness)
- Rinse with cold water to wash away excess salt
- Pat dry with paper towels
- Preheat the broiler
- Oil a baking sheet
- Set up two bowls: one with the eggs, beaten and one with LC Breading and Crusting Mix, spices, Parmesan cheese mixed together
- Prepare Eggplant Cutlets: dip eggplant slices in egg then breading mixture, covering both sides
- Place eggplant on oiled baking sheet, drizzle extra olive oil over the top
- Place on top rack of oven under the broiler
- Broil 3-5 minutes per side, watching to make sure they don’t burn
- Once broiled, place on paper towels or paper plates to cool
- Assemble Eggplant Stackers: Slice tomato thick, slice mozzarella thick, layer eggplant cutlets with tomato, mozzarella, a few basil leaves and another eggplant cutlet on top
- Drizzle with balsamic vinegar and olive oil
- Enjoy!