Fried Eggplant, Low Carb
- Number of Servings: 6
Ingredients
1 eggplant, about 1 1/4 pounds before trimming Coconut Oil, for frying Breading mixture: 3/4 cup almond flour, about 3 ounces 3/4 cup grated parmesan cheese, 3 ounces 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning Salt and pepper, to taste 2 eggs
Combine all of the dry ingredients in a pie pan. Break the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add a third one if needed.
Heat the oil in a large skillet over medium heat. Cut the eggplant into twelve 1/4-inch slices. Dip each piece of eggplant in egg to coat, then lightly coat them with parmesan-almond mixture. Fry until golden brown on both sides. Drain them on a paper towel-lined plate.
Serving Size: Makes 6 servings of two pieces each
Number of Servings: 6
Recipe submitted by SparkPeople user DARLYNG.
Heat the oil in a large skillet over medium heat. Cut the eggplant into twelve 1/4-inch slices. Dip each piece of eggplant in egg to coat, then lightly coat them with parmesan-almond mixture. Fry until golden brown on both sides. Drain them on a paper towel-lined plate.
Serving Size: Makes 6 servings of two pieces each
Number of Servings: 6
Recipe submitted by SparkPeople user DARLYNG.
Nutritional Info Amount Per Serving
- Calories: 233.7
- Total Fat: 17.6 g
- Cholesterol: 71.6 mg
- Sodium: 258.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.8 g
- Protein: 11.7 g
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