Eggplant Parmesan

  • 1/2 large eggplant, sliced (we eat about four slices each, so 1 eggplant makes two meals for us)
  • 1/3 cup almond flour
  • 1/3 cup grated parmesan cheese
  • 1/2 tsp dried oregano
  • 1 egg
  • olive or coconut oil (or the fry oil of your choice)
  1. Heat your oil in a non-stick frying pan.
  2. Mix almond flour, grated parmesan cheese, and dried oregano in a shallow bowl (cereal bowl works well).
  3. Whisk eggs in a second shallow bowl.
  4. Peel your eggplant.
  5. Slice the eggplant in ~1/2 inch thick disks
  6. Dredge eggplant slices (one at a time) through the egg mixture, then the breadcrumb mixture and place on a plate.
  7. Place all eggplant slices in the hot oil and cook until golden on one side. Flip and cook until golden on the other side.
  8. Salt immediately, while the slices still appear wet with oil, to taste.
  9. Serve with pizza sauce (recipe here) or the marinara of your choice.
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