At the Logan Square Farmer’s market, I bought the most adorable eggplant! A comely lavender, speckled with white, diminutive in size, they are appropriately named “Fairy Tale Egg Plant”. I was so delighted I bought three! The only problem was trying to figure out what to pair it with.
I decided on spaghetti squash and basil pesto. I figured if I breaded it, it would taste like chicken. The pesto, I had on hand. I made a huge batch earlier this month and froze it in plastic bags. I grabbed a bag after work and put it in a bowl of water to defrost. I cut the spaghetti squash open, Mike seeded it and cooked it at 350 for about 30 minutes until tender. Then drag a fork through the squash and put in a large serving bowl. Mix in pesto.
Meanwhile, I cut the eggplant into bite size pieces and breaded it.
Coconut Flour Breading
1/2 cup Coconut Flour
1 tsp minced onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
Beat egg and put into a bowl. Combine all dry ingredients in a separate bowl. Dip the eggplant in the egg and then in the breading. Sauté in a TBLS of olive oil for 15 minutes until toasted on each side. Sauté 1/2 sweet onion and add to serving bowl. Serve with grated parmesan.