I had a bunch of eggplant ready in the garden and decided I’d better pick it… We grew the Japanese White Egg Eggplant from Baker Creek Heirloom Seed this year – they are so pretty!
Anyhow, this is going to be a rather informal recipe. I just threw a bunch of stuff together and I liked it – so I’m going to take a guess at amounts. 🙂
I had about 8-9 of these eggplants (they are small – if you are using the standard big purple variety you could use less. Make however much you want. 🙂 ) I decided not to peel them although you could – and I sliced into 1/2″ slices. Dip in beaten egg on both sides, and then dredge them through a mixture of coconut flour, Real Salt, ground pepper, basil and oregano. A fairly close guess would be 1 c. coconut flour, 1 T. basil, 1 T. salt, 1 T. oregano, 1 tsp pepper. I did need to make more breading at one point and followed those measurements fairly closely. Fry in large frying pan in coconut oil. I did need to keep adding coconut oil, and I made so many that at one point I had to change the oil because the oil was getting burnt. They cooked up quickly – watch closely, flip when you can see that the bottom is getting nice and brown and fry on other side until brown.
I thought these would be AWESOME with a marinara sauce to dip them in – however, between canning salsa verde and ketchup today, the marinara didn’t happen. Next time. 🙂