Low Carb Crumbed Eggplant Stack
A simple delicious brekkie for vegetarians and omnivores alike. I'm not usually an eggplant fan, but coated in our Low Carb Crumb I couldn't stop eating it!
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Cooking tools:
- Skillet
- Dish
- Whisk
- Chef's knife
- Cutting board
- Plate
- Paper towel
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Tongs
- Spatula
Ingredients
- 1 medium eggplant (400g)
- 40g of Low Carb Crumb Original
- or Low Carb Crumb Hot & Spicy
- 1 egg
- 1 tbsp water
- 1/2 cup oil for shallow frying
- 1/2 burrata (or bocconcini) cheese (75g)
- 100g cherry tomatoes, halved
- 50g pitted kalamata olives, halved
- Fresh basil leaves
- Olive oil to serve
- Salt
- pepper
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