4tbspavocado oil or olive oil, separated(add more as needed)
1egg
½cupcassava flour(I use Otto's, add more as needed)
2tbspdried oregano
Sauce
1 ½cupmarinara sauce
1zucchini, diced or grated(optional)
Cheese
6slicesfresh mozzarella(can sub 1 ½ cup shredded mozzarella)
1cupparmesan, grated
Toppings
fresh basil, to top(optional)
salt, to taste
pepper, to taste
Instructions
Eggplant Prep
Slice eggplant and lay out slices on a towel. Sprinkle with salt and allow to sit for up to an hour. This removes excess moisture from the eggplant and makes it easier to fry.
Once the hour is up, pat each slice dry and remove any extra salt to avoid them being too salty.
Fry Eggplant
Heat avocado oil or olive oil in a pan on the stove over medium/low heat for five minutes.
Whisk egg in one bowl and the cassava flour with oregano in another. Set the two bowls and eggplant near the pan as you get ready to fry them.
Coat each piece of eggplant in the egg wash, then coat evenly in the flour mixture.
Once evenly coated, place eggplant into the heated pan and cook each side for a few minutes until browned. Only fry 2-3 pieces at a time to avoid overlapping. Once fried, place on a drying rack to cool slightly. Repeat until all eggplant pieces are coated and browned.
Eggplant Parmesan
If you'd like, dice or grate zucchini to add it to your sauce. After dicing or grating, place zucchini in a colander in the sink and sprinkle with salt so that the excess moisture drains, then mix it into the sauce.
Set oven to broil on high.
Spread 1 cup of sauce to the bottom of an oven safe dish, then spread out the eggplant evenly.
Top each eggplant piece with ¼ cup of sauce, then top with mozzarella and shredded parmesan.
Place the dish in the oven with the door slightly cracked and broil for 2-5 minutes. Be sure to watch it closely so that it doesn't burn and remove it once the cheese is bubbling.
Top with salt, pepper and fresh herbs.
To Serve
Serve with pasta of choice, over greens or with roasted broccolini.