1 Mucci Farms Mini Eggplant
2 oz (57 g) Mucci Farms Naked Leaf Living Basil
¼ cup of ground almonds
¼ cup of grated Parmesan cheese
4 slices of ham
Cream cheese dip
Slice eggplant into ½” (1.27 cm) disks, place on paper towel and drizzle with salt. Let stand for 10 minutes and wipe clean.
Beat the egg.
Combine ground almonds and grated Parmesan cheese.
Dip eggplant disks into the egg and cover with almond and Parmesan mixture.
On medium heat, fry the eggplant disks until golden brown.
Fold ham and place on top of eggplant, then garnish with a dollop of your favourite cream cheese dip and a sprig of basil.