This was a very interesting experiment. I ended up making these into bruschetta (recipe to come later) and it was actually very good. Almost like an eggplant parmesan. I had a few left over and they were kept out until my husband came home. His comment was “Soggy, but tasty.” I’m thinking that if it’s been five hours, it should be soggy, and if it’s still tasty, I’m taking it as a compliment. I’m thinking that there should be a few more good applications for these. Suggestions welcomed.
1/2 medium eggplant, sliced thin (I used a mandolin)
1/2 cup tapioca flour
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp water
1/3 cup lard or palm shortening
To prep the eggplant, put the slices in a bowl with 1/2 tsp salt. Wait for 30 minutes and drain the liquid. Lay paper towels down on a flat surface. Put the slices on the paper towels for a couple of minutes on each side. If the towels get saturated, repeat this process.
Put the flour, garlic, onion powder, black pepper and sea salt into a bowl and mix. On a plate, beat the egg and water with a fork. Heat a skillet with the lard or shortening on medium heat. Dip the eggplant slices into the egg mixture, then into the flour mixture before gently placing into the oil. Do this with each piece, cooking for about 1-2 minutes on each side. Remove from the skillet when they’re toasty and crispy, and place them on paper towels.