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
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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