Try this Eggplant Caprese stacks! recipe, or contribute your own.
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I sliced eggplant and salted and let sit for 15 minutes to let off juice.
I then patted drY and dipped in a combo of egg, water and flour and then into panko and bread crumbs.
I then air fried for 8 minutes at 360 turning over halfway.
The thicker ones took a bit longer.
Cook until golden.
I then stacked.... fresh basil on bottom, eggplant, fresh mozz, tomato, basil and balsamic glaze and then repeat (or however you want it to look at the top)
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: Servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 188.6mg | 5 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 1.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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