Baked Eggplant Caprese Stacks
Baked Eggplant Caprese Stacks
Ingredients
Instructions
- Make the Paleo cheese a day ahead of time and pour it into a small round bowl (about the size of a ¾-cup measuring cup) before refrigerating. Once solid, slice cheese into ¼-inch slices.
- In a small bowl, beat egg. In a separate shallow bowl or plate, combine almond meal, garlic, dried basil, oregano and sea salt.
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Dredge each eggplant slice in egg, shake off excess egg, and then coat with almond meal mixture. Set onto baking sheet.
- Place baking sheet on center rack in oven. Bake eggplant for 10-12 minutes. Carefully flip and bake an additional 10-12 minutes, until golden brown. Remove from oven and allow to cool 5 minutes.
- Begin layering Caprese stacks on a serving plate, starting with baked eggplant on the bottom followed with sliced Paleo cheese, tomato, and 1 basil leaf. If your tomatoes are small, place two slices on each layer. Repeat once. Drizzle each Caprese stack with balsamic vinegar and olive oil.
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