I discovered that you can use coconut flour to bread your eggplant (or chicken, veal, etc.) to get that crispy-crunchy texture we all love so much without all the carbs or gluten.
- In one container, a beaten egg with about 1/4 cup of water. Season with salt & pepper.
- In another container, coconut flour.
- Dip your eggplant (or meat) in the egg mixture.
- Dredge in coconut flour.
- Fry in oil until crisp.
So this is what I had for dinner: Breaded eggplant with a side of Trader Joe’s Palak Paneer and a serving of quinoa cooked in chicken broth. Guilt-free fancy dinner right at home!