This Keto Fried Eggplant is my go-to for a substantial side that is almost a meal in and of itself.
What to do with an eggplant? I always come back to beginning, to the core of the issue. When I was a kid, my mother used to prepare fried eggplant and serve it the same way – simple with sauce. As you can see I’ve been on an eggplant kick as of late. Perfecting the perfect lower-carb fried eggplant side dish has been on my to do list for some time, and now, I think I’ve cracked it.
Be sure the rest of your meal is on the lighter side as you may find it hard to stick to one serving of these beauties. At 13 grams of net carbs per serving including the sauce – these are a keeper at my house. The kids even eat them!
- 1 large purple eggplant
- 1/4 cup of almond flour
- 1/4 cup hazelnut flour
- 1/4 cup Romano cheese - grated
- 5 tbsp avocado oil
- 2 tbsp coconut oil
- 1 egg
- 2 tbsp half n half
- Fresh ground salt and pepper - to taste
- 1.25 cups jared tomato sauce - Rao's, etc
- Peel large eggplant.
- Slice eggplant into 1/2 inch round slices.
- Lightly salt both sides, lay on paper towel for 20 minutes to remove excess moisture.
- Mix Romano cheese and flours on a small plate. Add salt and pepper.
- Heat large fry pan on medium high.
- Add avocado and coconut oils.
- Mix egg and half n half to make egg wash.
- Coat eggplant slices with egg wash then flour mixture. Shake off excess flour.
- In batches, fry eggplant slices in hot oil - about 4 minutes per side until golden.
- Place fried eggplant on a large plate with paper towel to absorb any excess oil.
- Salt eggplant to taste.
- Top with a tbsp of your favorite heated jarred tomato sauce.
- Don't go cheap on the jarred sauce. The better the sauce, the better this dish will taste. I prefer Rao's or Franks but there are many choices between $5 and $8 a jar that are worth every penny.
- Also be sure to check for carbs - not all jarred sauces are created equal.
- Bob's Red Mill makes some great hazelnut and almond flours.