Step 1

Peel the eggplant and cut into strips about 3/4 inch wide and 4 inches long to mimic fries.

Step 2

In a small bowl, beat the 2 eggs.

Step 3

In another medium bowl, combine the parmesan cheese, coconut flour, garlic powder, salt, pepper and parsley flakes.

Step 4

Start heating your oil in a medium saute pan.

Step 5

Soak the eggplant in the egg mixture for a minute or two and then transfer in small batches to the herb & parmesan coating.

Step 6

Once coated, cook in small batches in the hot oil, turning once to brown both sides. Remove to a plate lined with paper towels to soak up any extra oil.

Step 7

Serve with the low carb marinara sauce of your choice for dipping.