Pan Fried Eggplant with Marinara Sauce

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!