![]() ![]() 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)
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