Melanzane alla Parmigiana di nuovo
- 2 large aubergines
- 2 eggs
- 100 g parmesan finely grated
- 75 g almonds finely chopped or even ground
- 2 cloves garlic finely chopped
- Coconut oil
- salt and pepper
Salsa
- 1 avocado
- 2 large tomatoes or 10 cherry tomatoes
- 1 red onion
- A handful fresh basil
- 1.5 tbsp lemon juice
- 1.5 tbsp olive oil
- 2 tbsp capers optional
- Fresh ground pepper
Slice aubergines lengthwise and rub coarse salt into them. Let them sit for 30-60 min. Rinse under cold water and pad them with a kitchen cloth.
Whisk eggs with salt and pepper in a deep plate. Mix parmesan, almond and garlic in a deep plate.
Heat coconut oil in a pan. Dip aubergine slices in the egg mix and let it drip of before coating it with the parmesan mixture. Place them one at a time in the hot skillet. Fry on both sides on medium heat until tender and golden.
Make the salsa by dicing avocado, tomatoes and onion in small cubes. Chop basil (save a couple of leaves for topping) and mix all of it. Add olive oil, lemon juice and a dash of pepper. Season to taste.
Arrange the dish by placing one aubergine slice in the bottom, then a layer of salsa, another aubergine slice and top it of with more salsa, fresh basil and maybe an additional sprinkle of parmesan. Serve straight away!
Calories: 380kcal | Carbohydrates: 13g | Protein: 17g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 548mg | Potassium: 488mg | Fiber: 6g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 10mg | Calcium: 376mg | Iron: 2mg