Now, let me just say that I never even thought about eating (much less cooking) an eggplant until I was in my late 20s and I was looking to introduce a variety of foods into the girls' diet in hopes that they wouldn't be picky eaters like their mama. The easiest thing to do with an eggplant is cut it, drizzle with olive oil, sprinkle a little sea salt, and pop them into the oven. And that's how I used to make them. But the texture was just a mushy mass, and there's no way I could get through a whole bite. I'm really weird about food textures.
My current dilemma? How to cook all this eggplant. Now I do love the little eggplant pizzas with tomato sauce and shredded cheese smeared over a thin eggplant round, but I wanted something different. And I found it! I used this as inspiration, and turned it into this:
And it was so easy!
Ingredients
1 cup coconut flour
2 organic eggs
1 eggplant sliced into 1/4 inch rounds
Sea salt to taste
Whisk the eggs in a small bowl and put the flour on a plate. Dip each piece of eggplant into the egg wash, then coat each side with flour and place on cookie sheet lined with wax paper. Cook in oven preheated on 375 for about 30 minutes or until golden brown.
I should mention that these were a little dry the first time and begged for a marinara dipping sauce. I think it may be because I was so nervous that that be mushy that I let them all sweat for a couple of hours before cooking. I think you could avoid the dryness by pan frying them in just a little coconut oil, especially because I find coconut flour in general to be a little dry compared to other types of flour. Regardless, they were still super yummy and definitely a new way to cook them!
Do you like eggplant? What's your favorite way to cook it? Leave a comment!
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