This recipe is a healthy alternative to our favorite summer dish that does not miss out on the classic recipe’s deliciousness. On the contrary, the parmesan and quinoa flakes elevate it!
Rating
5/5
Ingredients
3-4 flask-shaped eggplants (sliced lengthwise into 1.5-2 cm thick slices)
2 cups of quinoa flakes
50 g grated parmesan
30 g sesame seeds
Pepper & salt
2 eggs
Some olive oil
500 g cherry tomatoes
Mozzarella
Basil
Arugula
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Salt both sides of the eggplant slices and let them sit for 10-15 minutes to release their moisture.
Pat dry the eggplant slices with kitchen paper.
Mix in a bowl the ingredients for coating (quinoa flakes, grated parmesan, sesame seeds, salt and pepper).
In another bowl, beat the eggs.
Dip the eggplant slices on both sides, first in the beaten eggs and then in the coating mixture.
Place them nicely on an oiled baking tray and drizzle some olive oil on top.
Add the cherry tomatoes to the baking tray.
Bake in a preheated oven at 220°C on the air setting for 25-30 minutes or until they acquire a nice golden color and become crispy.
Serve with arugula, mozzarella and basil.
Video
Useful Tips
Alternatively, try serving them with basil oil. The combination of flavors will captivate you.
