Low Carb Fried Eggplant

This easy low carb fried eggplant is great by itself or served with some no-sugar marinara sauce and cheese!

Approx. 1 pound of raw eggplant (sliced in 1/4 inch slices lengthwise) [10 g. net carbs].  I leave the skin on.

Low carb breading:
1/2 cup almond flour (6 g. net carbs)
1/2 cup grated parmesan cheese (2 g. of carbs)
1/2 teaspoon Italian seasoning
1/8th teaspoon of black pepper

2 eggs
Oil for frying (I use olive oil with a bit of butter for taste and browning)

Combine all of the ingredients for the low carb breading on a large plate.
Break the eggs into a wide bowl and beat them with a fork.
Heat the oil in a large skillet over medium heat.
Dip each piece of eggplant into the egg and then lightly coat it with the breading.  Shake off any excess back onto the plate.  Fry a few pieces at a time (don’t crowd the pan) until lightly golden brown on both sides. Drain them on a paper plate and lightly sprinkle each piece with salt after cooking. 

I fried 5 large lengthwise pieces of eggplant.  After cooking I cut each long piece into thirds with a pizza cutter and stacked it (see picture). 
Makes 6 servings with approximately 3 g. net carbs for each serving of eggplant.

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  1. I just bought some almond flour and some coconut flour. Going to try to learn how to use them. Eggplant is soooo yummy. Will try this recipe soon. Thanks.

  2. Hi
    I stumbled onto your site while looking for a low carb chili recipe and low and behold, I found one. I plan to try it in the crock pot tomorrow!
    I do love all of the recipes and I wanted to add a little trick that I use when a recipe calls for breading. I simply crush up pork rinds and use them as I would for breading cutlets or using as crumbs in meatballs, etc. I make sure I either use my food processor to grind the rinds or simply place them in a reclosable Bag and hit them with my rolling pin until they are the proper consistency for the recipe. I am sure you probably have heard of this before…

    • I have lots of friends that like pork rinds. I am not a fan, but I am glad they work for many.

    • I personally prefer the “Hot ‘N Spicy” ones the best. Even my 10yr old grand-daughter prefered them over the regular.

  3. Looks like I’m a bit of a latecomer to this thread, but wanted to add that I’ve just made this recipe for myself for a low-carb lunch at home – and it was delicious and so quick to make too! I have never been a fan of aubergine (egg plant) but this has been a revelation. I’ve also just got a crock pot, so will be looking through your low carb recipes for that too. Thanks for a lovely lunch!

  4. This is such a great vegetarian low carb meal. I’ve been doing vegetarian low carb for nearly a year now and have lost 50 pounds. I can’t wait to try this one.

    • Christine says:

      Fantastic! I eat a lot of veggies myself! I love them. I find the fiber really help keep me full.

  5. How about oven ‘frying’; roasting pan in hot oven? need to make lots at once and don’t want to spend hours over the frying pan.

    • Christine says:

      Sure! but the pan frying tastes the best to me! I have a recipe for “eggplant pizza” that I oven roast that is crazy delicious!