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Pan Fried Eggplant with Marinara Sauce

I'm bringing this forward for my Sister Emily, she has a bunch of eggplant in her garden she needs recipes for! ;)

This was so fun and so easy and very very TaaaaaaSTY!  I'm pretty sure you can use this batter for about any veggies just by making it thicker or thinner!  So far we have tried the onions, zucchini and eggplant all and have been really good!  We actually made fry sauce with Vegenaise and ketchup with a little mustard to dip the onion rings and zucchini in.  And below is what we did with the eggplant I don't use eggplant much but we had got some from our CSA and I thought it would be a good way to use it up.  Also I like that it is just pan fried it uses A LOT less oil then deep fried would!  And since I only use the best most healthiest oils.  I like that it saves me money by not using more then I necessarily need.  I pretty much pan fry anything that needs to be fried even doughnuts when we make them and I ALWAYS use coconut oil to fry with!  Enjoy!

Pan Fried Eggplant with Marinara Sauce
2 medium sized eggplants, sliced the long way (you could peel it we don't)
This Batter Recipe made a bit thicker by adding about 2-4 more Tablespoons Chickpea Flour I also left out the coriander and used less chili powder
1/4 cup coconut oil
a 8-10 inch round frying pan
This sauce recipe can just be cooked less or even just warmed and maybe added a little more spice too and it makes a great marinara sauce
Hemp seed, we like to sprinkle these on top it's kind of our simple nutty Parmesan cheese substitute that tastes great and is FULL of GOOD fats and essential amino acids

Warm oil in pan you want it warm enough to fry but not so hot it smokes and splatters everywhere.  Take sliced eggplant and coat well with batter.  Place in the oil until golden brown on the bottom then using a spatula carefully turn it to the other side until the other side is golden brown also.  Place on a plate with a paper towel so they won't be overly greasy.  Serve on a plate with some whole grain pasta and cover the pasta and eggplant with the marinara sauce and sprinkle with hemp seed if desired!


trevin and isabel said...

tammie! i have been reading your blog! i find it SO interesting and educational. I would love to sit down and talk to you one of these days. I have a few questions for you about your lifestyle. I'm really interested in learning from you and getting your input in a lot of home remedies. I am a big fan of healthy eating, especially for my kiddos:) but i also have great faith in modern medicine (i'm trying to become a nurse) but I agree with a lot of what you say about it being a big business. Anyway, my first question is my baby has acid reflux SO BAD. he screamed non-stop for the first 3 months of his life because it was untreated. I hesitated so much to give him medicine at such a young age but I was losing my sanity with his screaming and I didn't want him to get ulcers in his esophagus from the acid. Do you have any suggestions? What would you have done since you don't really give them medicine? sorry to bug. I'm just really interested in this stuff!

Tammie said...

Isabel: You are totally not bugging me! I have told you more than once that you are more then welcome to come visit! I really mean that. I'm home all day today and tomorrow I can tell and even show you what I would do if it were my kids. I have actually had a number of people ask me about this maybe I should do a post about it.

The best thing I found for gas, colic and acid reflux is Dr. Christopher's Kid-E-Col formula. I'm all about prevention and diet is KEY with things like this. If you are nursing look at what you are eating if not look at the ingredients of what you are giving him. A proper balance in the gut enough enzymes and enough well acid to break down food properly.

Usually doctors will treat the syptoms with some type of antiacid. This acutally makes the problem worse because it's lack of enough acid to break down food properly that usually causes the problem. I have found Raw apple cider vinegar is great to help with this. If you just give antiacids the brain will say hey where ummm I needed that now there isn't enough I better make more. It's a vicious cycle really.

I have also found that I really, really like Di-Gest from be young. I helps will all sorts or digestion issues. I would probably dilute it with olive or almond oil and rub it on the tummy in a clockwise motion and maybe even give him a little on his tounge.

But again most important look at the cause he could be lactose intolerant or just can't handle formula.

Again happy to visit with you about whatever you would like!

Beth said...

I click on the "this batter recipe" and it tells me the link is invalid (or something like that).

Been enjoying your site. Thanks for the great recipes.

Tammie said...

Beth: Hey sorry about that thanks for letting me know! I have fixed it now.

Emily said...

I'm not a huge eggplant fan...but this looks G-O-O-D!

You're amazing...by the way!

Emily said...

Tam...You are the best! And this does look so yummy. But, we have decided to do all raw food this month...or at least 96.5% raw.:) We are calling the month Rawgust...and we are even going to be doing Rawcho Fridays. :) Wish us luck!

Oh...and if you know of any raw eggplant recipes...feel free.

Thanks for being so thoughtful, you sweet thing!

Love you loads!

Cherie said...

First, this recipe is totally delicious. I use a slightly different batter recipe, but very similar. It's the best eggplant I've ever had, and I like to slice zucchini the long way and serve it just like the eggplant with marinara sauce.
Second, Emily - Rawgust sounds great! Love the wordplay, lol.

Tammie said...

Emily: That is totally Rawsome! ;) August is the perfect time to go raw! I have really wanted to do that all Summer with all the stress Ryan is really needing a good cleaning! ;) But again with all the stress I haven't gotten my act together and frankly I can't believe it is already August! Not sure how we managed to be so busy this Summer I work so hard at trying not to be busy. *sigh*

Tammie said...

Oh and by the way Em, I would love, love, love it if you post some of your raw recipes! Those Rawcho's would be a great one to start with! Love ya!

Mayme said...

This looks delicious! Would you recommend anything else that could be used as a chickpea flour substitute? Another question: do you use refined or unrefined coconut oil for the pan frying? I've had to switch to refined for a lot of our baked products even though it's not as healthy, but we were getting burned out on the coconut flavor so I'm wondering if you are using unrefined, if the flavor is noticeable with frying?

Tammie said...

Mayme: I think you could use most any type of flour. I use the unrefined just because it is what I have, I buy it in bulk. The refined should work just fine though and you shouldn't have the coconut flavor with it.

Liz said...

Just got eggplant from bountiful baskets and I was trying to decide what to do with it. Now I know. thanks. We have grilled them before to, we marinaded them in a fresh herb olive oil mix and they are super yummy that way to.