Servings: 6
Prep Time: 10minutes – mins Cook Time: 20minutes
Ingredients
3 medium eggplants, slice in half lengthwise
3 tbs olive oil (divided)
2 large cloves garlic, minced
1 tsp Italian blend seasonings (divided)
salt and pepper to taste
300g cherry tomatoes, sliced in half
200g mozzarella, small cubes
2 tbsp almond flour
2 tbs grated parmesan cheese
Optional: chopped fresh basil
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix together the 2 tbs olive oil, garlic, Italian herbs, salt and pepper to taste. Brush the mixture all over the flesh side of the eggplant halves. Bake or air fry until fork tender around 17 to 20 minutes. Remove from oven and cut two vertical slits into the flesh.
Topping: In a medium bowl, combine the tomatoes, mozzarella cubes, almond flour, 1 tbs olive oil, 1/2 tsp Italian blend seasoning, salt and pepper to taste. Once the eggplants are cooked, top them with this mixture evenly. Sprinkle each with grated parmesan cheese and place back in the oven until melted