Baked Eggplant Fries with Rosemary and Thyme

By Rebecca Bohl
Yield 2-3 servings

Ingredients:

• 1 medium eggplant, thinly sliced
• 1 1/2 cups almond meal
• 1 tsp fresh rosemary, chopped
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 egg
• 1 tbsp extra virgin olive oil

Method:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stir together the almond meal, rosemary, thyme, paprika, and salt in a shallow dish. In a separate dish, whisk the egg and olive oil together.
2. Dip an eggplant slice into the egg mixture and then dredge in the almond flour mixture. Place on the baking sheet and repeat with the remaining eggplant. Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately.