|My version of Eggplant |
1 large eggplant (I used 2 when we had company)
2 cups oat flour
1 tbs oregano
1 tbs seasoned salt
Scramble the eggs in a bowl. Add flour and spices to a second bowl. Peel and slice eggplant in circles. Dip eggplant in egg, then in flour. Fry eggplant in hot skillet with olive oil for 3 minutes on each side. I like to cook them until they are firm, but not mushy. Cook in batches until all the eggplant is cooked, setting aside the fried eggplant covered to keep warm. Serve with spagetti sauce over pasta, rice or my favorite fresh spinach sauteed in garlic.
To make protein nuggets, add the leftover flour to the beaten egg. Mix well. Pour in the skillet and let set. When it gets firm, flip it like a pancake. Let the other side brown and cut into strips or small squares. These are great for dipping or adding to the spagetti sauce.