2 medium sized Eggplants
1 cup of Oat flour
1 tsp of Dried Garlic Powder
1 tbs of Parsley
Salt & Pepper to taste
2 tablespoons Olive Oil
4 tablespoons of Balsamic Vinegar
2 tablespoons of chopped fresh Basil
Preheat your oven to 350 degrees F. Peel the skin off the eggplants. Slice them into ½ inch circles. In a shallow bowl, whisk the eggs. In another shallow bowl, Mix the oat flour and herbs. Dip each piece of eggplant first into the egg and then the oat mixture. Place the eggplants on a single layer on a lightly greased cookie sheet. Place the eggplant in the oven for 40 minutes. Make sure you flip the pieces over during the half way mark. Once cooked, start assembling your towers starting with the eggplant and then a slice of roasted pepper *. Make the towers about 3 stories high. In a small bowl whisk the olive oil and balsamic vinegar along with the chopped basil. Drizzle on top of each tower.
I like to serve this with an arugula and spinach salad. It goes well with the dressing on the eggplant towers and adds a bit more veggies to your meal.
*If you aren’t dairy free, or if you have a favorite dairy free mozzarella, you can place thin pieces of it in between each layer to add a wonderful accompaniment to this dish.