I have been experimenting with some new vegetables lately, and keep coming back to eggplant. This purple skinned vegi is a great source of antioxidants as well as a good source of fiber,B6, folate, magnesium, and niacin. The menu for the family tonight was cheeseburger sliders, corn on the cob, and fruit salad. I opted for breaded eggplant rounds as a paleo sub for the hamburger bun and they were a hit with my husband and myself. I would definitely make these again to eat by themselves or as a bun substitute for burgers, chicken, or any grilled meat. Hope you take the time to try it.
1 eggplant cut in 1/2 inch slices
1/4 cup olive oil
1/2 cup almond flour
1 tsp oregano
1tsp chili powder
1 tsp garlic herb seasoning
Preheat oven to 400 and spray pan with Pam. Mix egg and oil in one bowl and all dry ingredients in another bowl. Dip eggplant slices in egg mix and then dredge through almond flour mix. Place in single layer on pan and cook for 40 min turning half way through. This is great with garlic aoli mustard as a dipping sauce or with a burger and your favorite burger fixings.