Julie Le Clerc: Baked almond eggplant with sundried tomato dressing

Baked almond eggplant with sundried tomato dressing

Serves 4

olive oil
2 medium eggplants, sliced into 1cm thick rounds
2 eggs
sea salt and freshly ground black pepper
1/2 cup dry breadcrumbs
1/2 cup ground almonds
rocket leaves to serve

1. Preheat oven to 180C. Lightly oil an oven tray. In a wide, shallow bowl, lightly beat egg with a pinch of salt. Mix breadcrumbs with ground almonds, season with salt and pepper and place on a tray or large plate.

2. Dip eggplant slices first into egg to coat and then almond mixture. Pat crumbs well on to eggplant slices. Place slices on to the prepared oven tray and bake for 20 minutes, turning once during cooking.

3. Serve with spoonfuls of dressing and with rocket salad on the side.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.