Healthy “Fried” Eggplant


This august it it seems like my garden decided to be ready to eat all at once! We have been eating so much eggplant that I’m getting creative and changing up classic recipes that my mom used to make when I was growing up.

This recipe is really quick, but the rich mandarin color of the ripe heirlooms and the tenderness of the eggplant brings this dish to another level. If you have a grill & a cast iron skillet then you are about to change someone’s life. Cooking the eggplant this way creates a crunch that is unforgettable.


Eggplant, sliced

Fresh breadcrumbs (I used GF)

Rice Flour



For the sauce:

1-2 Lg Tomatoes (I used golden heirlooms)

1 T Red Onion, minced

1 T Olive Oil


Set up a breading station (rice flour, egg wash, breadcrumbs). To make the breadcrumbs simply put fresh bread in the blender until crumbed; add salt and pepper. Light the grill on medium and oil the skillet. Once prepared, slice eggplant. Immediately bread to prevent the eggplant from becoming bitter. Place on the skillet and allow the breadcrumbs to brown, about two minutes each side.

For the sauce:

Blend all the ingredients and taste for seasoning. Serve chilled or heat in a pan quickly before serving. Put on the bottom of the plate and top with the eggplant. Garnish with basil and enjoy.

Pro Tip: Sprinkle a bit of togarashi around the rim of the sauce as a contrast color.


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