Peel and cut the eggplant into french-fry shapes. Set aside.

In a shallow bowl, stir together the pork dust, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whip until frothy. Preheat oven to 400 degrees F.

Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the pork dust mixture. Place the eggplant on a cookie sheet (I sprayed that with the coconut oil), then spray eggplant with a dusting of coconut oil. Bake for 15 minutes or until crispy and brown.

Note: I reheated them in the oven the next day because the eggplant I used was HUGE, and they got even crispier and we like them better.

Make sure to watch the ketchup...those sugars can really add up.