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| Serve with my Basic Tomato Sauce to dip in. |
1/2 Eggplant, skin removed
3/4 Cup Rice Flour
1 Egg
Salt and Pepper
Preheat oven to 400.
1. Cut Eggplant into 1cm slices, lay on a flat surface and salt them.
2. Wait about 10 minutes for a liquid to come out of the eggplant. The salt draws the bitterness out.
3. Wipe the liquid off the eggplant with a paper towel.
4. Beat eggs in a bowl, add salt and pepper.
5. Put rice flour on a plate, add s&p.
6. Lightly Oil a Baking pan
7. Take individual slices of eggplant and put them in the egg first and then the rice flour.
8. Place the slices on the baking sheet and bake, flipping once, until the eggplant is soft in the middle and the outside it golden and crispy.
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