Low Carb Crispy Breaded Eggplant
Discover the perfect balance of flavor and crunch with this Low Carb Crispy Breaded Eggplant recipe! Slices of tender eggplant are coated in a mouthwatering mixture of almond flour, Parmesan cheese, and aromatic spices like garlic powder and oregano. The egg-based breading ensures the coating adheres beautifully, while a drizzle of olive oil helps create a golden, crispy finish in the oven—no frying required! With just 15 minutes of prep time, this keto-friendly recipe offers a guilt-free indulgence that's perfect as a side dish or a crispy, satisfying addition to your main course. Whether you're following a low-carb lifestyle or simply looking to enjoy veggies in a whole new way, this easy-to-make dish is your new go-to!
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Recipe Information
Ingredients
- 1 Medium eggplant
- 1 teaspoon Salt
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Slice the eggplant into 1/2-inch thick rounds. Lay the slices on a large cutting board or tray, sprinkle lightly with salt, and let them sit for about 10 minutes. This helps to draw out excess moisture.
Meanwhile, in a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, dried oregano, and black pepper. Mix well to ensure the spices are evenly distributed.
Beat the eggs in another shallow bowl.
Pat the eggplant slices dry with a paper towel to remove the excess moisture and salt.
Dip each eggplant slice into the beaten eggs, allowing the excess egg to drip off.
Press the egg-coated slice into the almond flour mixture, ensuring a complete and even coating on both sides. Press gently to help the mixture adhere. Place the coated slice on the prepared baking sheet.
Repeat the process for all eggplant slices.
Drizzle olive oil evenly over the coated eggplant slices on the baking sheet. This will help them crisp up in the oven.
Bake for 25 to 30 minutes, flipping the slices halfway through, until the eggplant is tender and the coating is golden and crispy.
Remove from the oven and allow to cool slightly before serving. Enjoy your low carb crispy breaded eggplant as a side dish or part of your main meal.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 732 mg | 56% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
