-2 small eggplants OR 1 large eggplant, cut long ways and sliced thin
-3 egg whites
-1 cup almond flour
-1 clove garlic, minced
-1/4 c. olive oil
-1 tbsp sea salt
-chicken breast, cooked and chopped
-Preheat oven to 375 degrees F.
-Prepare Baking dish with 2 tbsp olive oil along bottom of dish. Set aside remaining olive oil.
-Place cut egg plant into large bowl filled with water and sea salt. Allow to soak in salt water for 45 minutes to 1 hour, this will eliminate any bitterness from the eggplant.
-On large plate, add almond flour and minced garlic.
-In separate bowl, add egg whites.
-Individually take each slice of egg plant, dip it into the egg whites and then coat with almond garlic flour. Turn several times to allow to coat entire slice.
-Place in baking dish and repeat with remaining slices of eggplant.
-Once each slice of eggplant is coated in flour and placed in baking dish, drizzle remaining olive oil over top and place in oven for 35-45 minutes.
-Remove from oven and allow to cool.
-Serve with diced chicken or protein of your choice.
**Also great with your favorite tomato sauce drizzled over top before serving!**