“Breaded” Eggplant

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!


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