Crab Bruschetta Eggplant Toasts (Paleo & Whole 30

• Gluten free
• Paleo

• Seafood

  • 1 (15 oz. can Crab meat

• Produce

  • 1/4 cup Basil, fresh
  • 1 Eggplant, large
  • 3 cloves Garlic
  • 1/2 Red onion
  • 1 Tomato, large

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Old bay seasoning

Found on athleticavocado.com

Description

Ingredients

• 1 large eggplant, sliced into about 8 thick slices
• 1/2 cup almond flour
• 1 tsp. old bay seasoning
• 2 egg whites, beaten
• 1 (15 oz.) can crab meat
• 1 large tomato, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh basil, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp. old bay seasoning

Directions

• Place eggplant slices on a cooking sheet or cooling rack and sprinkle with salt. Let sit for about 30 minutes (this steps extracts the water from the eggplant).
• Preheat oven to 350 degrees. Wipe off eggplant. Place egg whites in a shallow bowl . Add almond flour and old bay to a separate shallow bowl and mix together.
• Dip eggplant slice in eggwhites, then in almond flour mix, until well coated. Place on a cooking sheet sprayed with cooking spray. Repeat with remaining slices. Bake for 25 minutes, or until done.
• While eggplant is cooking, combine all ingredients for bruschetta in a large bowl.
• Spoon bruschetta onto eggplant slices.
• Enjoy!