1 eggplant, about 1 1/4 pounds before trimming
Oil, for frying
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 or other seasoning of your choice
Salt and pepper, to taste
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 the 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.
Makes 6 servings
Freezing not recommended
Per Serving: 250 Calories; 20g Fat; 12g Protein; 8g Carbohydrate; 4.5g Dietary Fiber; 3.5g Net Carbs
This is the same eggplant recipe that I used in my Eggplant and Chicken Parmesan. Click the photo for a close-up.
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