This is not the prettiest dish I have ever made but it sure is delicious. My husband loves Italian food but he is gluten intolerant so I try to make dishes for him that are reminiscent of his favorite foods yet gluten free and light.
Avocado oil adds healthy fat to this meal. And tomatoes are full of lycopene (that’s what gives them that rich red color) which is great for your eyesight. Tomatoes are also known for their outstanding antioxidant content and have been linked to heart health, lower total cholesterol, LDL cholesterol, and triglycerides.
Fun fact: Did you know that cooked tomatoes have more antioxidant power than raw tomatoes? Researchers from Cornell University found that cooking tomatoes increases the amount of phytochemicals they contain.
But we can’t have a tomato outshine the health benefits of an eggplant. This vegetable is not only unique in taste and texture but also contains a vast amount of antioxidants as well. One of them is Nasunin, which is found in the skin of an eggplant and is a potent antioxidant and free radical hunter that has been shown to protect cell membranes from damage.
Back to the recipe… I love the combination of an eggplant, tomato and bread crumbs. Soft & crunchy this flavorful dish can be served as a side or as an appetizer. Or even as a meal by itself. I had it for dinner with a side of chickpeas (aka Garbanzo beans) and it was very satisfying and nutritious.
- 1 large eggplant
- 1 tablespoon avocado oil
- 2 beefsteak tomatoes
- 1 cup gluten-free Italian bread crumbs
- 2 teaspoons olive oil
- Salt & Pepper to taste (optional)
- Preheat oven to high broil, with rack in the middle of the oven (too close to the top will burn it).
- Slice eggplant into ½ inch rounds. Season with salt and let stand for 6 minutes. (this will draw out excess moisture from the eggplant).
- While the eggplant rests, slide tomatoes into ½ inch rounds as well.
- Pat dry eggplant slices and and lightly coat with avocado oil. Spread slices in a single layer on foil-lined baking sheet and broil for 6 minutes.
- Flip eggplant and spread tomato slices next to it in a single layer as well. Season with salt and pepper if desired. Broil for 10 minutes.
- While eggplant and tomatoes are broiling, place bread crumbs and olive oil into a bowl. Stir to combine.
- Sprinkle the breadcrumb and oil mixture over eggplant and broil for 3-5 minutes or until breadcrumbs are brown.
- Garnish with basil & enjoy!