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Pan Fried Eggplant

Here's What You Need

  • 1.5 lb eggplant
  • 1 c gluten free flour
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp paprika
  • 0.5 c eggwash
  • oil as needed for frying

Here's What You Do

  1. Slice eggplant crosswise and hold in cold saltwater for 30 min. Drain and dry.

  2. Combine flour, salt, pepper, and paprika. Separate your flour so you have about 1/8cup in one dish and the remaining flour in a separate dish.

  3. Dredge eggplant slices in the first dish of flour, then dip in eggwash, making sure to evenly coat entire surface. Coat the slices with a heavy layer of flour from the second bowl.

  4. Heat a thin layer of oil in a cast iron skillet (or other saute pan).

  5. Pan fry on both sides until golden brown. Remove from heat and add more salt to taste if desired.

  6. Serve with a sauce of your choice!

Recipe Notes

You can also use almond meal instead of flour or even finely chopped nuts for added flavor.