Yields approx. 4-6 servings

Ingredients:

• 1 large (or 2 medium) eggplant, sliced in half lengthwise and cut into thin, fry-like strips

• 1/2 cup almond flour (or regular all-purpose flour)

• 1 cup breadcrumbs

• 1/2 cup grated parmesan or Pecorino Romano cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• Salt and pepper

• 3 large eggs

Directions:

Preheat the oven to 450°.

Assemble a three step dredging station by adding almond flour to a small bowl. Add eggs in a separate bowl and whisk until beaten. In a third plate, add breadcrumbs, cheese, garlic powder, oregano, salt, and pepper. Whisk to combine.

Dip each eggplant fry carefully into the flour, ensuring an even coating. Shake off any excess. Then, dip in the egg, followed by the breadcrumbs. Make sure all sides are fully covered by the breadcrumbs. Repeat this process for all eggplant fries.

Place prepared fries on a baking sheet misted generously with oil spray. Bake for about 25 minutes, until crispy and golden brown on the outside. Remove from the oven and serve with warm marinara sauce, if desired.