Crispy Eggplant Fingers

INSTRUCTIONS

1. Cut eggplant into small strips or sticks.
2. In a bowl, soak cut eggplant sticks in cold water and 1 tablespoon salt for approximately 15 Minutes (to reduce eggplant’s bitterness). Set aside.
3. In a separate bowl, beat the eggs along with the Parmesan cheese, salt and spices to taste. Set aside.
4. On a cutting board or plate, spread the oat flour.
5. Dip the eggplant sticks in the egg mixture and dredge through oat flour. Repeat this step with all the eggplant sticks.
6. Drizzle eggplant sticks with olive oil (preferably in a spray).
7. On the Instant Vortex control panel, press Roast, set the time the time to 12 Minutes and the temperature to 340˚F (170˚C). Press Start.
8. Flip the sticks over and cook again for approximately 10-12 Minutes, until golden brown.
9. Mix all the sauce ingredients to serve with eggplant sticks.