Preheat the oven to 400°F (200°C).
Peel eggplant and cut into french-fry shapes. Set aside.
In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whisk until frothy.
Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture.
Place the coated fries on a greased cookie sheet, and drizzle with melted coconut oil.
Bake for 15 minutes or until crispy and brown.
These fries freeze well! Make a huge (quadruple?) batch and pop the extras into a couple of Ziplock bags, post-coating but BEFORE you bake them. A perfect, oven-ready side to pair with almost any meal on some future busy night.
And don’t forget a creamy, low-carb dip, like our Chipotle Mayonnaise, Tzatziki, or Ranch Dip.