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Almond Crusted Baked Eggplant - Finger food with tons of protein! #appetizerweek
Print Recipe

Almond Crusted Baked Eggplant

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • ¼ cup 50 mL olive oil
  • 1 Tbsp 15 mL toasted sesame oil
  • 1 Tbsp 15 mL apple cider vinegar
  • 1 Tbsp 15 mL lemon juice
  • 1 tsp 5 mL dried basil
  • ¼ tsp 1 mL salt
  • ¼ tsp 1 mL garlic powder
  • ¼ tsp 1 mL onion powder
  • ¼ tsp 1 mL black pepper
  • ⅔ cup 150 mL almond flour (ground almonds)
  • ¾ tsp 4 mL salt
  • 3 medium Japanese eggplants sliced diagonally
  • olive oil cooking spray or olive oil in an oil spritzer

Instructions

  • Preheat oven to 425ºF (220ºC). Line a heavy, rimmed baking sheet with parchment paper.
  • In shallow bowl, whisk together olive oil, toasted sesame oil, apple cider vinegar, lemon juice, basil, salt, garlic powder, onion powder and black pepper until emulsified.
  • In another bowl, mix almond flour and salt.
  • Slice eggplant into ¼-inch slices.
  • Dip eggplant slices into oil mixture, then into almond flour mixture, turning to coat. Place on prepared baking sheet.
    Spritz slices with cooking spray.
  • Bake for 15 minutes, then flip slices and spritz again. Bake for another 15 minutes, or until crispy and golden.
  • Serve with your favourite marinara sauce.