2 tablespoons extra virgin coconut oil (or as needed)
2/3 cup almond flour
1/4 cup coconut flour
2 teaspoons Italian seasoning
1/2 teaspoon salt
4 pinches paprika
4 large eggs
4 eggplants, sliced into rounds
Total Time: 45 minPrep: 15 minCook: 30 minYield: 12Level: easy
Preheat oven to 375 degrees F (190 degrees C). Brush coconut oil onto a baking sheet.
Mix almond flour, coconut flour, Italian seasoning, salt, and paprika together in a wide, shallow bowl.
Scramble eggs in a shallow bowl.
Dip each eggplant slice into eggs and then press into the flour mixture. Gently toss between your hands so any nut meal that hasn’t stuck can fall away. Arrange “”breaded”” eggplant onto prepared baking sheet. Brush tops of eggplant slices with melted coconut oil.
Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.”