Ladies and gentlemen, WE HAVE EGGPLANT!
A few years back we tried to grow eggplant and we got one measly little eggplant that was so tiny, I’m not sure we even did anything with it. This year we tried again with four plants, and we’ve now got eggplant running out of our ears. Most of them are still growing, but I picked two beauties tonight.
There is something so satisfying about going out to the backyard, picking your own vegetables and making dinner with them, right then and there. That’s exactly what I did Thursday night. We were out of almost everything in the house. I had some random rice noodles in the pantry, a little almond flour, some eggs, and some leftover marinara sauce, so I decided to go out back and pick an eggplant to make a quick version of eggplant parmesan. It ended up being great, and dinner came together in no time. This will definitely be added to my quick and easy summer dinner rotation.
1 eggplant, sliced into 1/4 inch rounds
1.5 cup blanched almond flour or breadcrumbs (Find blanched almond flour here)
1.5 tsp. sea salt (Find sea salt here)
2/3 cup freshly grated parmesan cheese
1.5 tsp. oregano
3 T. expeller pressed coconut oil or a combination of coconut oil and butter (Find coconut oil here)
Heat oil in a large skillet over medium heat. I use a large cast iron skillet.
In one bowl, mix almond flour, salt, cheese, and oregano. In another bowl, beat the two eggs.
Dip the eggplant one at a time in the egg, then dredge in the flour mixture, then place in the hot oil.
Cook the eggplant for about 3 minutes on each side or until they are nicely brown, but not burned.
Transfer to a plate. Add more oil to skillet if needed and repeat the process until all ingredients are used.
Serve with your favorite marinara sauce and over your favorite noodle (whole wheat, rice pasta, zucchini noodles, etc)
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