Eggplant "Parm"

When I was a child living with my grandparents and my great-grandmother, fried eggplant covered in  sauce, and cheese and gooey-ness.  Of course it was fried in a cast-iron pan, on a gas stove, and the added ingredient of love made them taste even better.

Fast forward too many years to even want to mention (so I won't!), I haven't made eggplant.  Ever.  In my life.  After starting Whole30 in June (we are currently not on a round, but practicing food freedom), we've been open to exploring new foods, new veggies.  Eggplant was one that is always a texture issue and has to be prepared just right for me to like it (let alone my kids or husband).

Hubby and I talked about it one day, and I was brave enough to grab an eggplant and give it a try, how hard could it be, REALLY?  The steps are really easy, just need to be followed.

Eggplant "Parm"

1 Large Egg plant, cut in to 1/2" slices (or thinner, if you like)
Salt

Coating:
In one container: 1 Cup Tapioca Starch/Flour
In another container: 2 Eggs & 2 Tbs Water
In a third container:  1 Cup Almond Flour, 1/4 Cup Nutritional Yeast, 1 tsp Onion Powder, 1 tsp Garlic Powder, 1/2 tsp Italian Seasoning, 1/2 tsp salt & pepper

Avocado Oil For Frying (If you are on a round you need to use a compliant oil)

Compliant Marinara Sauce for topping or dipping.


1.  Prepare your eggplant slices by laying on paper towels or a clean tea towel in a single layer.  Salt.  Let sit for 15 minutes or more.  Flip slices over and salt again and let sit for at least 15 minutes.  Pat VERY dry before starting the coating process!!!

2.  Dip slices of eggplant first in the tapioca starch and cover completely.  Shake or rub off excess.  Dip into Egg and again cover both sides completely.  Put into almond flour mixture.  Coat well.  Set aside to "set" before frying.

3.  Heat oil on medium heat to about 375.

4.  Place 3 or 4 slices into the hot oil.  Cook about 3-4 minutes a side, watching carefully not to burn.

5.  When golden brown and crispy, remove to a paper towel lined plate or cooling rack and salt immediately.

6.  Top with your favorite, compliant, marinara sauce.  YUM!