Baked Fried Eggplant

By vdub

Ingredients

• DRESSING:
• 1 medium eggplant, sliced into about 1/3 inch disks (I like to leave the peel on)
• oil spray
• 6 T. extra virgin olive oil or grapeseed oil, plus extra for drizzling
• 2 T. apple cider vinegar
• 1 T. lemon juice
• 1/4 t. + 1/8 t. sea salt
• 1 t. dried parsley
• 1 t. dried basil
• 1/2 t. dried oregano
• 1/8 t. garlic powder
• a few grinds of black pepper
• COATING:
• 1 c. almond meal
• 1/2 t. salt

Details

Servings 15
Preparation time 15mins
Cooking time 45mins
Adapted from oatmealwithafork.com

Preparation

Step 1

Instructions

Preheat the oven to 425 degrees.

Whisk the ingredients for the dressing together in a shallow bowl until emulsified.

Mix the coating ingredients together, and pour onto a plate.

Dip each slice of eggplant into the dressing, and then lightly coat it in the almond meal mix.

Transfer the coated slices to a parchment paper-lined cookie sheet.

Spray the slices with an oil spray or drizzle a bit of oil onto them.

Bake the slices for 15 minutes.

Remove the pan, and flip the slices over.

Bake for another 15 minutes until golden and slightly crispy!

Enjoy dipped in your favorite marinara sauce.