Wow, I so wish I had a story to tell you right now. My posts don’t feel right to me if I don’t have a little anecdote to tell you that somehow connects to the recipe at hand. But here’s the real truth…I am writing this post a few days in advance, because I am heading off to the International Food Bloggers Conference in Seattle this week. And it’s put me in a bit of a time crunch! I don’t want to leave you hanging without some recipes for a few days, but I am drawing a big fat blank on what to say. Do you hear those crickets chirping? Yep, that’s the silence in my head right now.
I am really excited to be heading back to the North West Coast. I spent some of my formative years in Vancouver, BC, with a few side trips across the border into Seattle. Although I’ve been back to Vancouver over the years, I haven’t been to Seattle since I was about 23. Dare I tell you how long ago that was? Well, all you have to do is look for my last birthday post and you can figure it out easily enough. The west coast and I get along quite well. Whereas other people abhor the rain, I never minded it all that much. What I did mind was carrying an umbrella that would be buffeted about in the strong winds. So I usually turned up to my classes at UBC looking like a drowned rat because I refused to carry an umbrella. And for all the rain you see in that part of the world, let me tell you something. Nothing, and I mean nothing, is as beautiful as the sun coming out on the mountains after the rain.
Now to the recipe. This is the recipe that actually got two out of my three kids to eat eggplant. Victory is mine! Well, partial victory anyway. I threw them together on a whim one day and they smelled so good frying that my son asked for some. And when he declared it delicious, the other two asked for some. Little Miss Margaret wasn’t a fan, but she’s not a fan of most food these days. Being almost 4, she’s in that lovely phase where anything remotely unfamiliar tasting doesn’t fly with her.
I’ve made these as eggplant “fries” too, by slicing the eggplant into long sticks about ½ inch wide. And they were fantastic that way, but a lot more work with all the flipping and turning in the pan to brown. It’s far easier and just as tasty to do wide rounds of eggplant. And the leftovers make a great bed for fried eggs the next morning!
Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free
Ingredients
- 1 medium eggplant
- ½ teaspoon salt
- 1 large egg
- 1 cup almond flour
- 1 cup Parmesan cheese grated
- 2 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
- ¼ to ½ cup butter coconut oil or other cooking oil
Instructions
- Slice eggplant into ⅓ inch thick slices and arrange in a single layer. Sprinkle with salt and let sit 30 minutes.
- Blot eggplant dry with a paper towel.
- In a shallow bowl, whisk egg.
- In a larger bowl, whisk together almond flour, Parmesan, garlic powder, salt and pepper.
- In a large skillet, heat 1 to 2 tablespoon butter or oil over medium heat.
- Dip each slice of eggplant in egg, shaking off excess, then dredge in almond flour mixture and shake off excess.
- Working in batches, arrange eggplant slices in skillet and fry until coating is browned and crisp, a few minutes per side. Remove and let drain on a paper towel lined plate.
- Add more oil and more eggplant slices to the pan. You may need to do 3 or even 4 batches, depending on the size of your skillet.
Katy says
I have not tried this yet – but sounds yummy and I do love eggplant. I have a question, since this is one of your older recipes. How do you think this would do in an air fryer? Love your blog and look forward to receiving my daily emails.
Carolyn says
I honestly can’t say without trying it myself but give it a go!
Beth Harrison says
Excellent results. Delicious taste and texture. Easy prep.
Jennifer Brandy says
This is my first time having eggolant sine i was young.. I tried it when i was young and didnt like it. I thought my taste might have changed and decided ti try ir again. I absolutely loved it. I did not have parmesan cheese, so after i fried them i grated some mozerella cheese on them and cooked them in the oven until the cheese melted. Thank you for giving me a new taste for eggplant. Cheers!
Michelle says
I used zucchini instead of eggplant. It was delicious!
Debby Bonisolli says
Great recipe. I baked my rounds on a greased cookie sheet @425 for about 20 minutes each side. Wonderful
fran says
Thank you for the recipe!! I can’t wait to try it!
Suparna says
Awesome recipe! I found that the discs soaked up a lot of the oil. I didn’t deep fry them, I shoulda kinda!
But they were a definite hit! Thanks! I love your blog!
Rei says
Can anyone suggest a good sauce to partner…
Sam says
Hi Carolyn
How many eggplant slices should one be eating? Im just worries because while it is low carb each slice is 271 calories? Surely 1 slice would not fill anyone up. I would probably eat 4 which a consumption of 1084 in one meal :/ Does this seem right? Or is 271 calories the total 6 serves you make?
Carolyn says
It’s about 2 slices per serving, but it’s meant to be a side dish, not a full meal. So pair it with some protein or something and you should have a nice dinner.