Fry the eggplant in batches and grease the pan as needed. Add the eggplant slices in a single layer and fry on each side over a medium-high heat for 2-3 minutes or until golden brown and crispy. Heat a large pan greased with half of the ghee.It's common to end up with some leftover coating, as every batch can vary. and then finally in the almond and coconut flour mix. Start by dipping the eggplant slices, one at a time, in the egg, then in grated Parmesan cheese.In another bowl, combine the coconut and almond flour. Place the grated Parmesan cheese a medium bowl and mix with Italian herbs (I used oregano, basil and thyme).
IS JUST CRACK AN EGG KETO FRIENDLY CRACK
Crack the egg into a bowl and beat with the cream.I placed each slice between two pieces of paper towel and squeezed to drain. Pat dry the excess moisture with a clean kitchen cloth or paper towel.Season the slices with 1/ 2 teaspoon of salt and leave to rest for about an hour. Cut the eggplant widthwise into thin slices (about 1/ 4 inch / 1/ 2 cm thick).1/ 4 cup ghee or coconut oil for frying (55 g/ 1.9 oz) - add more if needed.1 cup Parmesan cheese or other Italian hard cheese (90 g/ 3.2 oz).1/ 2 cup of coconut flour (60 g/ 2.1 oz).1/ 2 cup of almond flour (50 g/ 1.8 oz).1 tbsp heavy whipping cream or coconut milk or almond milk.Total carbs 15.1 grams Fiber 7.8 grams Sugars 6.3 grams Saturated fat 15.9 grams Sodium 677 mg ( 29 % RDA) Magnesium 75 mg ( 19 % RDA) Potassium 500 mg ( 25 % EMR) Ingredients (makes 4 servings)
0 kommentar(er)
