Yields: 4-8 servings
1 medium sized eggplant
1 cup SunFlour (you can also make this recipe with SunFlour Pancake Mix!)
2 eggs (or your favorite egg substitute or coconut milk)
1 Tbsp Italian seasoning
½ tsp salt
¼ tsp black pepper
optional: ½ cup Parmesan or other hard cheese (finely shredded for more even coating and melting); ¼ cup olive oil if you choose to pan fry
PRO TIPS: If you’re new to prepping eggplant for cooking, there are several chefs who suggest you soaking eggplant in either salt water or milk to remove the bitterness. We don’t think this is necessary, as it is more likely to cover up bitterness than remove it but by removing some excess water, it may make the flesh more tender. We think the bitterness of eggplant may have more to do with the type of eggplant you buy and it’s age. If you want to try it, here’s how it works…
Soaking in Salt Water: Cut off and discard the stem of the eggplant, then slice according to your recipe. Submerge the slices in salt water (it helps to weigh them down with a plate). Soak for 30-60 minutes. You can rinse or skip the rinsing if you like a bit more saltiness. Before using in your recipe be sure to really pat the slices dry so there is not excess moisture as that will cause the breading to come loose.
Instead of soaking your eggplant slices, some chefs suggest you just shake a little salt on the pieces and let it sit for 30 min or so. Rinse or don’t, it’s up to your palate!
Regardless of which salting method you choose, we recommend you use coarse salt as less of it will be absorbed into the flesh of the eggplant.
Soaking in milk: People who do this feel that the milk both takes away bitterness and imparts creaminess. The soak is usually recommended for overnight but there are chefs who follow the same timing as recommendations for salt baths. Again, be sure to pat dry before using the eggplant slices in your recipe.
1. Prep your eggplant according to Pro-tips above if you are concerned about bitterness or tenderness of the eggplant.
2. Pre-heat oven to 350 degrees Fahrenheit.
3. Using a chef knife, slice eggplant into ¼ inch slices (rounds or sticks). Pat slices dry using a paper towel (this is important for egg wash and breading mixture to stick).
4. Mix SunFlour, salt, black pepper, and optional cheese together in a medium bowl.
5. Whisk eggs together in a small bowl.
6. Dredge each individual eggplant slice in the eggs. Then coat completely in the SunFlour mixture.
7. Transfer eggplant slices to a cookie sheet lined with parchment paper (or place in pan with ¼ cup olive oil on medium heat if you plan to fry vs. bake).
8. Bake in the oven until golden brown, about 25 minutes, flipping them halfway through (or pan fry, flipping over to brown on both sides evenly; approx. 5 minutes per side)
9. Serve and enjoy on their own or in your favorite sauce or dip! Or, if you like eggplant parm style, drizzle with tomato sauce and a bit of shredded hard cheese like parmesan or romano.
Serving size 2-3 slices = 55g
Net Carbs = 2g (Carbs= 5g – Fiber=3g)
You can use SunFlour as a breading in so many things! Check out these recipes: Crispy Breaded Green Beans, Spicy BBQ Broccoli & Cauliflower Bites, SunFlour Breaded Fish, SunFlour Breaded French Fries, SunFlour Breaded Sweet Potato Fries, SunFlour Breaded Chicken Bites