Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, peeled and cut into matchsticks
  • 1/4 cup organic cornmeal
  • 1/4 cups almond flour
  • 3 tablespoon grated parmesan (optional)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • Pinch red pepper flakes, more to taste
  • 2 eggs

Instruction

  • Preheat oven to 425ºF and adjust rack to the middle position.
  • Line a rimmed baking sheet with parchment paper and grease lightly.
  • In a large shallow whisk together cornmeal, almond flour, parmesan, italian herbs, garlic powder, salt and pepper flakes.
  • In a separate shallow bowl crack the eggs and whisk together.
  • Dip eggplant strips into egg, then dredge in ‘breadcrumb’ mix.
  • Line eggplant on the baking sheet with space in between each one.
  • Bake 12-15 minutes, flip, and make for another 12-15 minutes until golden brown and crispy. Sprinkle with some extra sea salt once out of the oven.
  • Serve warm with marinara sauce.