Almond-crusted eggplant baked in a tomato and kale sauce

Votes: 2

How to Make - Almond-Breaded Eggplant Baked in Tomato-Kale Sauce

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 26 G., saturated fats G., proteins 23 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.

The eggplants are given a unique flavor by being coated with almond flour, which crisps up the outside when baked. Kale braised in tomato sauce adds flavor and nutrition. This is a great way to increase the amount of vegetables in your diet. You can try adding oregano and about 1/3 cup of Cabernet Sauvignon red wine to the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium eggplant (about 1 kg), cut into 1 cm thick circles, trim the ends and discard
1 tbsp. l. olive oil
2 cloves garlic, minced
1 can (800g) unsalted whole tomatoes, crushed well by hand
1 small bunch kale, leaves removed from stems and chopped (about 6 cups)
1 cup fresh torn basil leaves
1 cup almond flour
1/2 cup whole grain breadcrumbs
2 large egg whites
1 tbsp. coarsely grated mozzarella
1/4 tbsp. finely grated parmesan
2 tbsp fresh parsley leaves, chopped
Special equipment: a 23cm x 33cm baking dish suitable for heating under the oven grill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, mozzarella cheese, Parmesan cheese, breadcrumbs, almond flour, kale, tomatoes, parsley, basil

Cooking the dish according to the recipe:

Position 2 racks in the middle and upper third of the oven and preheat to 220°C (425°F). Line 2 rimmed baking sheets with parchment paper.
In a large skillet, cook the garlic over medium heat, stirring, with olive oil and 1/2 teaspoon salt, until golden brown, 4-6 minutes. Add the tomatoes. Rinse the tomato can with about 1.5 cups of water and pour the liquid into the skillet. Add the kale and basil. Bring to a simmer and cook until the sauce thickens, about 25 minutes.

Meanwhile, in a medium bowl, combine the almond flour and breadcrumbs until evenly combined. In another bowl, beat the egg whites with 3 tablespoons of water until foamy.
Place the eggplant slices on a clean surface, sprinkle with 1/2 teaspoon of salt and a little ground black pepper. Dip them in the egg whites, then press them into the almond flour and breadcrumb mixture to coat completely. Place the eggplant slices on baking sheets.
Bake until the eggplant rounds are tender and the crust is golden brown (about 30 minutes). Rotate the baking sheets if the eggplant on the top rack is browning too quickly.
Turn the oven to high heat. Spread a small amount of sauce over the bottom of a 9-by-13-inch baking dish. Arrange half of the eggplant slices on top, making sure to spread the sauce as evenly as possible. Avoid over-spreading.
Spread half of the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant and cover with sauce, mozzarella, and Parmesan. Place the baking dish under the broiler and cook until the cheese is melted and golden brown (about 1 minute). Serve immediately, while the cheese is still warm. Sprinkle with parsley.

Categories:

recipe / Grill in the oven / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Kale leaf cabbage / Food Network - recipes

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