Southern Fried Eggplant: the Healthy Way

My favorite dish as a kid was my mother's fried eggplant. She grew up in the south where fried foods were a staple. The frying pan had ¼-½" of oil before she started, and she continued to add oil as cooked more and more of the eggplant. My goal was to create an appetizer that was similar to my mother's, but with less fat and more fiber.

Tools

Large frying pan

Pinchers

Knife

⅛ measuring teaspoon

Whisker

Electric Blender

Materials

Eggs (start with 2)

Fiber One - Flour (start with ½ cup)

Salt (⅛ teaspoon)

Garlic Salt (⅛ teaspoon)

Pepper (⅛ teaspoon)

Olive Flavored Cooking Spray

Eggplant - 1

1. Peel the eggplant (photo 1). If you want more fiber, then keep the skin on the eggplant.
2. Thinly slice the eggplant (photos 2 and 3).
3. Microwave the sliced eggplant on high for five minutes (photo 4).

1. Crack two eggs into a bowl (photo 1).
2. Whisk the eggs (photo 2).

1. Pour Fiber One cereal into an electric blender.
2. Set the blender to "grind".
3. Continue pulsing under the cereal is ground into a flour.
4. Add salt, pepper, and garlic to the flour and mix well.

Note: I do this step each time I run low on Fiber One flour. I also use it for baked onion rings, chili relleno, and fried zucchini.

1. Dip each piece of eggplant into the egg mixture.
2. Dip each piece of eggplant into the Fiber One flour coating it evenly on both sides.

1. Coat the frying pan with cooking spray.
2. Cook for one to two minutes.
3. Turn over each piece of eggplant while spraying the frying with cooking spray.
4. Cook for one to two minutes.
5. Ensure that both sides of each piece of eggplant is a golden brown.

1. Remove eggplant pieces from the frying pan onto a plate.
2. Serve your appetizer.