Eggplant ai Quattro Formaggi

Ingredients

  • 3 Medium sized Eggplants
  • 5 eggs; slightly beaten
  • 2 Cups Almond flour
  • 2 tsp Onion powder
  • 2 tsp Garlic power
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • + 7 more ingredients
    • 1 tsp salt
    • 25 oz. of your favorite Paleo Friendly Tomato Sauce
    • 12 oz. shredded fresh Mozzarella Cheese
    • ½ Cup grated Pecorino-Romano or Parmesan Cheese
    • 4 oz Ricotta Cheese
    • 4 oz. sliced Gorgonzola Piccante Cheese
    • Olive Oil for Frying

Heat olive oil Mix flour with all herbs & spices in pie plate Skin eggplants and slice about 1/4" thick discs Dip eggplant in eggs Dredge in flour coating Fry until both sides are golden brown Place on plate lined with paper towels

View full recipe at SpringPad

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