Oil, for frying
1/2 cup coconut flour
3/4 cup grated Parmesan cheese, 3 ounces
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning or other seasoning of your choice
Salt and pepper, to taste
Combine all of the dry ingredients in a bowl.
Beat eggs into another bowl.
Heat the oil in a large skillet over medium heat.
Cut the eggplant into 1/4-inch slices.
Dip a piece of eggplant in egg to coat, then lightly coat them with parmesan mixture.
Fry until golden brown on both sides.
Drain them on a paper towel lined plate.
Makes 6 servings