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Whole30 "Fried" Eggplant

Whole30 "Fried" Eggplant

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Eggplant Prep Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 pieces

Ingredients
  

Eggplant

  • 6 slices eggplant (about ¼ inch thick)
  • 4 tbsp avocado oil or olive oil, separated (add more as needed)
  • 1 egg
  • ½ cup cassava flour (I use Otto's, add more as needed)
  • 2 tbsp dried oregano

Sauce

  • 1 ½ cup marinara sauce (no sugar added)
  • 1 zucchini, diced or grated (optional)

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.

Sauce

  • 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.
  • Heat sauce and zucchini on the stove in a pot over medium until warm.

To Serve

  • Serve eggplant and sauce warm over greens or with roasted broccolini.