Breaded Paleo Eggplant Fries

Directions

1. Chop the end off the eggplant and slice in half from the top down. Lay the eggplant on the flat side and cut into slices. Lay each slice down and cut into cubed eggplant slivers. Chop each sliver in half to produce a fry size shape. The width in which you cut will determine how thick your fries are. Aim for uniform sizes so they cook for the same amount of time.
2. Setup your work station with a bowl of whisked eggs and a second container or bowl to hold your cassava flour. I use my Pampered Chef coating tray to whisk the cassava flour with some herbs and seasonings. In this case I used coarse ground black pepper, coriander and paprika. I didn't list these items specifically in the ingredients because you can change it up depending on what you've got. Garlic powder is always a great choice! Just be sure to add enough herbs and seasonings to the flour and stir to combine, because if you don't add enough you won't taste it in the batter.
3. Heat a large cast iron skillet over low heat and add olive oil. We will shallow fry the eggplant over a low heat in olive oil in this recipe but if you increase the oil to the point where you can smell (or see) it burning, you need to reduce your heat because the olive oil is oxidizing. Add about a quarter to a half inch of olive oil to the pan.
4. Dip the fry size eggplant into the egg wash, coat it on all sides and allow the egg to drip off. Then transfer the egg coated eggplant to the flour and push it around to cover it in the flour mixture. Finally, transfer it to the warmed olive oil in the pan. Continue doing this until your skillet is around 80% full, don't overcrowd the eggplant. Use tongs to help you flip the eggplant. Once they're browned on all sides transfer them to a plate nearby and then season with sea salt. Continue all steps until you've used up your eggplant.
5. Serve warm with lunch or dinner. I served them with burgers.
6. Enjoy! :)