I think I have found the one savory food that is more addictive than wheat or sugar! The only reason I didn’t eat the entire batch is because I wanted my husband to try it when he got home. Well, only 4 pieces made it to his plate! 😉 The crunchy eggplant with the tangy marina hit my taste buds just right and I think it will yours too!
Everybody has had fried eggplant at some point but what I like about this recipe is how crunchy it gets and it doesn’t fall apart when you are cooking it or eating it. You can actually dip it in the marinara. This would be a great party food. Your friends would be impressed!
Cooking times will vary just take a peak at eggplant after 5 minutes to see how it looks. The key is you want a nice, golden brown so that it will stay crunchy. Remember, don’t flip but once! I wiped out my pan between each batch to get the “burnt” breading out of the pan so it wouldn’t sabotage the next batch.
The reason you dredge the eggplant in crumbs first is to give the egg something to stick to. You can skip the egg but it won’t be as crunchy. The breading for the eggplant, of course is not bread at all but a combo of almond flour, cheese and spices. We will call it Bread-less Bread Crumbs.
Don’t do dairy?? Just omit the cheese and increase salt by 1/4 tsp. in the breading and fry the eggplant in ghee, lard or coconut oil.
Bread-less Bread Crumbs
1 cup almond flour (I used Honeyville)
1/2 cup grated Parmesan Cheese
1/4 tsp. cayanne pepper
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
2 eggs, beaten well
1 eggplant, sliced in 1/4" pieces
4-6 tbsps of butter (I use salted)
- Mix together ingredients for Bread-less Bread Crumbs with fork and set a side.
- In a medium bowl, beat eggs, set a side.
- Cut Eggplant in 1/4" rounds. Season liberally with salt on both sides.
- Dredge eggplant into crumb mixture then into egg then back into crumb mixture.
- Be sure to knock off all excess in each step.
- Heat large thick bottomed pan on med to med-high heat.
- Add butter and let melt. (It took me 2 batches to cook entire eggplant so I used 3 tablespoons each batch.)
- Once butter is melted, add eggplant. Cook for about 5-8 minutes or until nice and golden brown.
- Flip and cook for another 5 minutes until done.