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

Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free

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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.

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

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 5 votes

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Course: Side Dish

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 20

Resting Time: 30

Total Time: 1

Servings: 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.

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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Comments

5 from 5 votes (3 ratings without comment)