Crunchy parmesan-and-almond-crusted eggplant

Ingredients

2	Eggplants, sliced (Main)
2	Eggs, lightly beaten
2 cups	Almond flour
2 cups	Parmesan cheese, finely grated
1 to fry	Vegetable oil

Roasted capsicum salsa

250 g	Roasted capsicum, these can be store bought
1 clove	Garlic
¼ cup	Blanched almonds, toasted
1 Tbsp	Red wine vinegar
2 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Place the almond meal, parmesan, salt and pepper in a bowl and mix well to combine.
2. Heat 1cm of oil in a frying pan over high heat.
3. Dip the eggplant in the egg and press into the almond meal mixture. Cook, in batches, for 2-3 minutes each side or until golden and crisp.
4. Drain on absorbent paper. Serve with salsa.

Roasted capsicum salsa

1. To make the roasted capsicum salsa, roughly chop the capsicum, almonds and garlic and place in a bowl with the vinegar, oil, salt and pepper.
2. Mix well to combine and set aside.

Tip:Salsa can be made in the morning and refrigerated until needed.