Whole30 Fried Eggplant with Marinara

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I can’t say I like eggplant , but I LOVE these! The combination of the savory breading and tender eggplant has allowed me to successfully trick my kids into thinking they’re eating mozzarella sticks . I like dipping them in classic marinara sauce (I buy mine from Aldi), but free to use whatever sauce you love, or make your own.

 
 

Ingredients:

  • 1 eggplant (sweated, rinsed, and cut into fries or rounds)

  • 2 eggs, whisked

  • 1 cup cassava flour

  • 2 tsp. sea salt (plus more for preparing eggplant)

  • 1 tsp. pepper

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. Italian seasoning

  • 1/2 tsp. paprika

  • Avocado oil for frying

  • Whole30-compatible marinara for dipping

 

Directions:

  1. Cut off the stem of the eggplant and cut into fries or rounds (fries are more time-consuming, but really worth it).

  2. Place eggplant in a strainer in the sink, and sprinkle with salt. Allow the eggplant to “sweat” for 10 minutes, to remove the moisture (and keep your fried eggplant from being soggy).

  3. Thoroughly rinse the eggplant to remove all the salt, then spread out on a kitchen towel or paper towel to dry.

  4. Preheat a cast iron skillet over medium heat and add enough avocado oil to cover the bottom.

  5. Combine the cassava flour and all spices in a bowl to make the breading.

  6. Whisk the 2 eggs in a second bowl to make the egg wash.

  7. Once your skillet is preheated and your eggplant are dry, begin breading the eggplant in batches.

  8. One at a time, dip an eggplant fry or round in the flour mixture, so that it is lightly coated on both sides.

  9. Shake off any excess flour, and then dip the eggplant in the egg wash, coating it on both sides.

  10. Allow any excess egg wash to drip off, and then put the eggplant back in the flour mixture, being sure to coat it well.  (This double flour method is crucial for making a nice, crispy breading.)

  11. Place the breaded eggplant in the skillet, and fry on all sides, until a golden-brown crust forms. Rounds will cook longer, and need to be flipped once, whereas fries will take less time to crisp up, but will need to be turned to bread all four sides.

  12. Place cooked eggplant on a paper towel-lined cooking rack, and serve warm with marinara for dipping.