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    Home » Gluten Free » Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free

    Published: Sep 20, 2013 · Modified: Mar 29, 2018 by Carolyn

    Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free

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    14.2K shares
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    This is the recipe that won 2 of my 3 kids over to eating eggplant! Dipped in a mixture of almond flour, garlic and parmesan, these fried eggplant slices are sure to please.

    Low Carb Garlic Parmesan Fried Eggplant

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    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.

    Whole Eggplant

    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.

     

    Gluten-Free Garlic Parmesan Eggplant

    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 Slices

    Gluten-Free Garlic Parmesan Eggplant

    Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free

    This is the recipe that won 2 of my 3 kids over to eating eggplant! Dipped in a mixture of almond flour, garlic and parmesan, these fried eggplant slices are sure to please.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour
    Servings: 6 side-dish servings
    Calories: 271kcal

    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.

    Notes

    Serves 6. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.
    271 Calories; 22g Fat (69.6% calories from fat); 12g Protein; 10g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 696mg Sodium.
    Nutrition Facts
    Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free
    Amount Per Serving
    Calories 271 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Cholesterol 67mg22%
    Sodium 696mg29%
    Carbohydrates 10g3%
    Fiber 4g16%
    Protein 12g24%
    * Percent Daily Values are based on a 2000 calorie diet.
    14.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Beth Harrison says

      November 04, 2021 at 4:49 pm

      5 stars
      Excellent results. Delicious taste and texture. Easy prep.

      Reply
    2. Jennifer Brandy says

      February 18, 2021 at 8:13 pm

      5 stars
      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!

      Reply
    3. Michelle says

      January 11, 2018 at 2:57 pm

      I used zucchini instead of eggplant. It was delicious!

      Reply
    4. Debby Bonisolli says

      November 01, 2017 at 9:22 am

      Great recipe. I baked my rounds on a greased cookie sheet @425 for about 20 minutes each side. Wonderful

      Reply
    5. fran says

      September 09, 2016 at 11:49 pm

      Thank you for the recipe!! I can’t wait to try it!

      Reply
    6. Suparna says

      July 29, 2016 at 10:31 pm

      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!

      Reply
    7. Rei says

      June 21, 2016 at 5:14 am

      Can anyone suggest a good sauce to partner…

      Reply
    8. Sam says

      May 29, 2016 at 7:10 pm

      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?

      Reply
      • Carolyn says

        May 30, 2016 at 7:50 am

        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.

        Reply
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