Fried Eggplant

I think eggplants are just about the most beautiful veggie out there. Let's be honest they beat the sweet potato any day. The trouble is, I just haven't found a way to enjoy them without the lasagna. I figured out this simple recipe and made it with eggplant. I bet this would be good with zucchini or any other veggie. It is so simple you could whip up an impressive appetizer for your next dinner party. Even if that party is your family, they will love it too!

Fried Eggplant

Eggplant cut into slices about 1/8 inch thick.
Olive Oil (or oil of your choice)
Almond flour
Egg white
Sea Salt
Optional: Parmesan Cheese

In your skillet or fry pan, warm oil. Meanwhile, coat each eggplant in the egg white. Place almond flour, and salt on a plate. (At this stage feel free to add any other spices: garlic, herbs, seasoning salt etc). Lay egg covered eggplant on the plate and coat both sides with flour. Set in skillet. Do this until pan is full of eggplant. Cook for a few min per side or until the flour starts to brown. Don't overcook, this will make the eggplant soft and mushy. If desired, add cheese to the top layer of each side before placing in the skill. You will see one picture with the cheese and one without. Enjoy!

Without Cheese:

With Cheese: