I just had a fabulous eggplant dinner, and dare I say? I like it more than the last one I posted.
My friend Christine posted this recipe on her Facebook, and it looked so deliciously amazing that I had to adopt and adapt it. Here's my modified low carb version. De- to the - licious!
-four 1/3 inch slices of eggplant
-four 1/3 inch slices of ripe tomatoes
-four 1/3 inch slices of fresh mozzerella
-basil for garnish (I didn't have any)
-fresh baby spinach
-one egg, lightly beaten
-Parmesan cheese (not the shredded kind... the Kraft kind. Her recipe called for breadcrumbs, which I am instead using Parmesan cheese for here.)
1. Salt one side of eggplant slices and lay salt-side down on paper towels. Salt the other side and cover with more paper towels. Let sit for 30 minutes or so. This brings out the excess moisture from the eggplant and keeps them from getting soggy! Pat dry. (Mine were leftover slices from the last recipe I made and had been in the fridge. They were already dried out so I didn't do this step.)
2. Heat olive oil in a pan. Dip eggplant slices in egg, then in Parmesan cheese. Add to oil. Fry for 3ish minutes on each side.
3. Layer tomato, mozzerella and eggplant on top of spinach heaps on a plate. Garnish with basil leaf and drizzle balsamic vinegar on the top.