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Crab Bruschetta Eggplant Toasts {Paleo & Whole 30}

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Ingredients
  

  • 1 large eggplant sliced into about 8 thick slices
  • 1/2 cup almond flour
  • 1 tsp. old bay seasoning
  • 2 egg whites beaten
  • 1 15 oz. can crab meat
  • 1 large tomato finely chopped
  • 1/2 red onion finely chopped
  • 1/4 cup fresh basil finely chopped
  • 3 cloves garlic finely chopped
  • 1 tsp. old bay seasoning

Instructions
 

  • Place eggplant slices on a cooking sheet or cooling rack and sprinkle with salt. Let sit for about 30 minutes (this steps extracts the water from the eggplant).
  • Preheat oven to 350 degrees. Wipe off eggplant. Place egg whites in a shallow bowl . Add almond flour and old bay to a separate shallow bowl and mix together.
  • Dip eggplant slice in eggwhites, then in almond flour mix, until well coated. Place on a cooking sheet sprayed with cooking spray. Repeat with remaining slices. Bake for 25 minutes, or until done.
  • While eggplant is cooking, combine all ingredients for bruschetta in a large bowl.
  • Spoon bruschetta onto eggplant slices.
  • Enjoy!