Recipe: Faux Fried Eggplant

Ingredients

Slice the eggplant into half-inch slices.
Place the slices on a cooling rack over a kitchen towel and sprinkle with sea salt.
Let the eggplant sit for 15 minutes, then flip and salt the other side, letting it sit for another 45 minutes.
Press the slices between dry kitchen towels to remove excess moisture.
Whisk the eggs in a bowl and set aside.
In another bowl, combine almond flour, quinoa flake flour, Herbamare, and garlic powder, and whisk together.
Place the cooling rack on a cookie sheet.
Dip the eggplant slices in the egg, then press into the flour mixture on both sides.
Arrange the coated slices on the rack over the cookie sheet.
Bake at 450°F for about 20 minutes, or until starting to brown.
Let cool for a few minutes before serving.

Servings

Calories

250

Total fat

15g

Total carbohydrates

20g

Total protein

10g

Sodium

200mg

Cholesterol

0mg