Eggplant Bruschetta 🍆

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Eggplant Bruschetta 🍆

Name: Eggplant Bruschetta 🍆
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 1 unit(s) Eggplant, sliced into slices; 2 unit(s) Beaten whole eggs; 2 tablespoon Almond flour; 200 g Buffalo Mozzarella; 1 unit(s) Tomato 🍅 chopped into squares (no seeds); 0 to taste Chopped parsley and chives; 0 to taste Olivia's Salt and Olive Oil

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

5 servings

Nathielly Marros

@nathielly

Ingredients
Recipe

Eggplant, sliced into slices1 unit(s)
Beaten whole eggs2 unit(s)
Almond flour2 tablespoon
Buffalo Mozzarella200 g
Tomato 🍅 chopped into squares (no seeds)1 unit(s)
Chopped parsley and chives0 to taste
Olivia's Salt and Olive Oil0 to taste

Dip the eggplant slices still raw in the beaten egg and then in the almond flour.
Place the slices on a baking sheet greased with Olivia's olive oil, place a small piece of mozzarella on top.
Add some chopped tomato and lastly the green seasonings.
Finish with salt, olive oil from Olivia.
Leave in the oven for 40 minutes (180 degrees, take care until the eggplant is golden).

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Eggplant Bruschetta 🍆

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