PALEO ITALIAN BREADED EGGPLANT
This is an easy way to prepare eggplant, and it makes a great side dish. If you would prefer to bake the eggplant rather than fry them, you can place the slices on a baking sheet and bake for about 20 minutes (or until tender) at 375F, flipping halfway through the cooking time.
I usually use a jar of sugar-free marinara sauce for the dipping sauce, but if you want to make your own simple marinara sauce you can do the following: Combine 2 (15 oz) cans tomato sauce, 1 (12oz) can tomato paste, ½ tsp. sea salt, ¼ tsp. ground black pepper, ½ tsp. onion powder, ½ tsp. dried thyme, ½ tsp. dried basil, 1 tsp. dried rosemary, 1 tsp. garlic powder, and 1 Tbsp. dried oregano in a medium saucepan over medium-high heat and bring just to a boil. Reduce the heat to low and allow the sauce to simmer for about one hour, stirring occasionally. Add water or broth to the sauce to adjust the thickness to your liking.
I usually use a jar of sugar-free marinara sauce for the dipping sauce, but if you want to make your own simple marinara sauce you can do the following: Combine 2 (15 oz) cans tomato sauce, 1 (12oz) can tomato paste, ½ tsp. sea salt, ¼ tsp. ground black pepper, ½ tsp. onion powder, ½ tsp. dried thyme, ½ tsp. dried basil, 1 tsp. dried rosemary, 1 tsp. garlic powder, and 1 Tbsp. dried oregano in a medium saucepan over medium-high heat and bring just to a boil. Reduce the heat to low and allow the sauce to simmer for about one hour, stirring occasionally. Add water or broth to the sauce to adjust the thickness to your liking.
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Paleo Italian Breaded EggplantPrep time: 10 mins Cook time: 15 minutes
Inactive: 30 mins Servings: 4 |
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Ingredients:
- 1 medium sized eggplant (about 1 pound), ends removed and thinly sliced
- 1 large egg
- 1/4 c. arrowroot flour (or tapioca flour)
- 1/2 tsp. sea salt (plus more for salting the eggplant)
- 1/4 tsp. ground black pepper
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. garlic powder
- Bacon fat/lard or tallow (for frying)
- Marinara sauce (for dipping)
- Chopped parsley (for topping , optional)
Equipment:
- Strainer
- Cutting board
- Kitchen knife
- Measuring cups and spoons
- 2 medium sized mixing bowls
- Fork
- Paper towels
- Kitchen Tongs
- Medium sized skillet
- Cooling rack
- Paper towel lined plate
Directions:
1. Place the eggplant in a strainer and toss with a few sprinkles of sea salt. Allow to sit for 25-30 minutes to drain (this will help remove any excess moisture and allow the bitter liquid to drain out).
2. Place the egg in a medium sized bowl and whisk. Place the arrowroot powder in another medium sized bowl and add the sea salt, ground black pepper, oregano, thyme and garlic powder, stirring to combine.
3. Rinse the eggplant and pat dry with paper towels. Dip the eggplant slices first in the egg and then into the arrowroot powder mixture, making sure to coat thoroughly. Place the eggplant slice on a cooling rack and continue to dip the rest until all are coated.
4. Place enough bacon fat/lard or tallow in a medium sized skillet to cover the bottom of the pan. Place the pan over medium-high heat and allow the fat to heat up. Fry the eggplant slices, in batches, for about 2 minutes on each side or until golden brown and crispy.
5. Transfer the eggplant to a plate lined with paper towels and allow to drain. Transfer to a plate and serve with marinara sauce for dipping.
- 1 medium sized eggplant (about 1 pound), ends removed and thinly sliced
- 1 large egg
- 1/4 c. arrowroot flour (or tapioca flour)
- 1/2 tsp. sea salt (plus more for salting the eggplant)
- 1/4 tsp. ground black pepper
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. garlic powder
- Bacon fat/lard or tallow (for frying)
- Marinara sauce (for dipping)
- Chopped parsley (for topping , optional)
Equipment:
- Strainer
- Cutting board
- Kitchen knife
- Measuring cups and spoons
- 2 medium sized mixing bowls
- Fork
- Paper towels
- Kitchen Tongs
- Medium sized skillet
- Cooling rack
- Paper towel lined plate
Directions:
1. Place the eggplant in a strainer and toss with a few sprinkles of sea salt. Allow to sit for 25-30 minutes to drain (this will help remove any excess moisture and allow the bitter liquid to drain out).
2. Place the egg in a medium sized bowl and whisk. Place the arrowroot powder in another medium sized bowl and add the sea salt, ground black pepper, oregano, thyme and garlic powder, stirring to combine.
3. Rinse the eggplant and pat dry with paper towels. Dip the eggplant slices first in the egg and then into the arrowroot powder mixture, making sure to coat thoroughly. Place the eggplant slice on a cooling rack and continue to dip the rest until all are coated.
4. Place enough bacon fat/lard or tallow in a medium sized skillet to cover the bottom of the pan. Place the pan over medium-high heat and allow the fat to heat up. Fry the eggplant slices, in batches, for about 2 minutes on each side or until golden brown and crispy.
5. Transfer the eggplant to a plate lined with paper towels and allow to drain. Transfer to a plate and serve with marinara sauce for dipping.
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