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Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 14 toasts

Ingredients
  

  • 2 small eggplant sliced into about 7 thick slices each
  • 3 egg whites beaten
  • 1/2 cup almond flour
  • 1/4 tsp. paprika
  • 1/8 tsp. red pepper flakes
  • salt and pepper to taste
  • Bruschetta:
  • 1 16 oz. package of Pederson's Natural Farms Chorizo, cooked
  • 1 to mato finely chopped
  • 1/2 red onion finely chopped
  • 3 cloves garlic finely chopped
  • 1/4 cup fresh basil finely chopped
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees. Drizzle of baking sheet pan with olive oil and set aside.
  • Place egg whites in a shallow bowl and whisk with little bit of warm water. Combine almond flour, paprika, red pepper flakes, salt and pepper in a separate shallow bowl.
  • Dip eggplant slice in egg whites on both sides, then drench in almond flour mixture until evenly coated. Repeat with all slices. Add slices to sheet pan and drizzle more oil on top. Bake for 25 minutes, or until done.
  • To make bruschetta, combine all ingredients in a large bowl. Spoon over top of eggplant toasts. Enjoy!