Garlic Herb Romano Almond Flour Eggplant

It's been to nice out to want to cook indoors, but I had to use this eggplant 🍆 before it went bad. Threw on my apron, tossed my hair in a bun, music on, & got in my zone. I don't know what it is. Cooking just eases my soul. 🙏🏼👩🏻‍🍳❇️So, Garlic Herb Romano Almond Flour Eggplant, it is. ❇️I've been asked to make this for months 😂 Sometimes, it's hard to share a recipe cause I don't always measure. But today, I did so I could share my healthy spin for a friend.

Ingredients:

*1 medium sized eggplant, sliced

*1 large egg

*2 Tbsp. of filtered water

*1 cup Bob's Red Mill Super-Fine Almond Flour

*3/4 cup grated pecorino romano cheese

*2 Tbsp. of M&B's garlic with parsley seasoning

*2 Tbsp. of Bragg's 24 herbs & spices seasoning

*Himalayan pink salt to taste

*Avocado oil to cook with

Directions:

1) Slice eggplant into about 1/2 inch slices (about 12-13 slices) and arrange in a single layer on a plate.

2) In a small bowl, whisk the egg & water and set aside.

3) In a medium bowl, add the flour, romano, garlic with parsley seasoning, Bragg's 24 herbs & spices seasoning, and Himalayan pink salt and mix together.

4) Heat a skillet over medium heat and coat the pan with avocado oil.

5) Individually dip the sliced eggplant in the beated egg, then in the flour mix, and add to the hot skillet.

6) Cook each slice for about 3 minutes on each side or until slightly browned.

7) Add oil to the pan as needed with flips. Remove to a paper towel covered plate. (I used to separate plates.)

8) Then transfer to a platter. Serve as is or add your favorite toppings.

9) Serve and enjoy!