Ingredients
Method
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.