Cheesy Fried Eggplant Slices

  • Clean the eggplant by running under cold running water and wiping dry with a paper towel.

  • Remove the skin from the eggplant by peeling with a vegetable peeler.

  • Slice the eggplant into thick slices and arrange in a single layer. Sprinkle with salt and let sit 30 minutes.

  • In a bowl whisk the egg.

  • In a separate bowl, whisk together almond flour, Parmesan, garlic powder, salt and pepper.

  • In a non-stick frying skillet, heat butter or oil over medium heat.

  • Working in batches, dip each slice of eggplant in egg, then dredge in almond flour mixture and fry until coating is browned and crisp, a few minutes per side.

  • Remove and let drain on a paper towel lined plate.

  • Serve hot.

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