A name for this creation could be really long…considering all the ingredients. But I had to cut it off somewhere. So Almond Crusted Proscuitto Wrapped Cheesy Eggplant is it.
Lately, I crave something salty and cheesy…and filling. And for whatever reason, I feel like I’m constantly starving therefore “filling” usually is incorporated into the recipe.
So a couple days ago when deciding what to make for dinner, I looked through my fridge, only to find some random objects…tomatoes, almond meal, mushrooms and balsamic glaze. My little hamster started speed walking and I thought—what if I could come up with something that was Almond crusted…with mushrooms…topped with balsamic glaze?? After all, everything is better when topped with Balsamic Glaze. I went to the tj’s, saw the eggplant and decided that was my perfect accomplice.
And oh man, we have already had it 7x for dinner!! slash lunch the days after. You know, doubling up for less cooking. And for lunch, because i get so hungry so fast, it tastes perfectly good right out of the fridge. Its like a little eggplant sandwich. yuuuum.
Ok, I feel like key to assembly is the assembly line. And having it ready before you get your hands dirty. Then, after having the assembly line ready, I use one hand as the dipping and the other as the grabbing. This way you don’t get clumps of the breading on that which is to be breaded, BEFORE its actually breaded. Gather your friends and everyone can file through, stuffing and almond dusting their own eggplant stack. It can be assembled in any order. The only main assembly item is to have the prosciutto on the very bottom.
However, because the prosciutto is not that sticky, you need a binder for the almond meal. I like to use egg whites as the binder. You can use the whole egg, however I feel if you can leave out the fat and it doest make a difference then why not leave it out. So just whisk the egg whites together and have that in the bowl at the end before dusting with almond meal.
My favorite line up…prosciutto, eggplant, mozzarella, tomato, basil, mushroom.
For any and all stray ingredients, simply dip in egg white mixture and coat in almond meal and bake with the rest. They will be good.
Bake @ 400 for about 15 min or until cheese is oozing out of the middle. yum yum. OH and top with balsamic glaze:)
Almond Crusted Proscuitto Wrapped Cheesy Eggplant
SERVING SIZE: 10-12 eggplant stacks
PREP TIME: 15 min.
COOK TIME: 15 min.
1 package prosciutto
1 medium eggplant, sliced 1/2 inch thick
4 beefsteak tomatoes, sliced 1/2 inch thick
1 log mozzarella, sliced 1/2 inch thick
10-12 fresh basil leaves
10-12 cremini mushrooms, sliced
2 egg whites
1/2 tsp minced garlic
1 cup almond meal
Preheat oven to 350. Place all ingredients in order of desired assembly. Whisk egg whites and garlic in separate container. Pour almond meal into a large dish or plate. Line up and stack up, dip in egg white mixture, and dip in almond meal. Drizzle with balsamic glaze if desired. Bake for 15 min or until cheese is oozing out.