Craving red sauce and don’t eat pasta? Whip up some of these and pour on the Prego! Don’t judge. I love me some Prego, much to my mother-in-law’s chagrin 🙂
Breadcrumb-less Fried Eggplant
- 1 medium-sized eggplant or zucchini, sliced about an 1/8″ thick
- 1/2 cup hazelnut meal/flour
- 1/2 cup garbanzo bean flour
- 1 tablespoon Italian seasoning
- 1/4 cup egg substitute or 1 egg, whisked
- 2 tablespoons olive (or better yet–Sunflower) oil
- salt and pepper to taste
Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick spray. Set aside.
In a small bowl combine the hazelnut flour, garbanzo bean flour, Italian seasoning and salt and pepper to taste.
In another bowl pour your egg substitute or whisked egg.
Heat oil in a frying pan while you coat each slice of eggplant with egg and then the flour mixture. I like to coat all the eggplant before frying but you can frying them up as you coat them if you wish.
Fry until golden brown (about 3-4 minutes on each side).
Place cooked slices on cookie sheet. They will cool while you finish cooking the other slices. When all slices are finished cooking, pop the cookie sheet in the oven for 8-10 minutes to reheat and crisp them up.
Serve with your favorite marinara sauce and enjoy!