Crispy “Breaded” Egglplant (Keto)

Is there anything better than breaded eggplant? Probably not.

When I posted my keto eggplant cordon bleu recipe, there was immediately a lot of interest from my instagram followers. I quickly realized that it would be worth posting the eggplant as its own recipe. It works as a killer base for so many other recipes.

I love fried eggplant and was sad to give it up when I entered the world of paleo and keto. This recipe has me rethinking why I haven’t always made it this way – bonus: it only has 2 net carbs!

To make the recipe easier, I baked the eggplant and was happy to still get that crispy golden brown texture you’d expect from frying. You could fry these or even put them in the airfryer – but I’m all about simple and like being able to cook them all at once in the oven.

The eggplant can be used to make lasgna, rolitinis, and so much more. They’re also delicious on their own. I typically store the finished pieces in a paper towel lined tupperware container in the fridge. They last about 5-7 days this way.

Throughout the week, reheat, slices to eat, make a quick meal, add to salads, and I’ve even been guilty of eating them cold out of the fridge …. yes, they’re THAT good!

Crispy “Breaded” Egglplant (Keto)

Difficulty: med
Servings

4

servings
Cooking time

30

minutes

Ingredients

  • 1 medium eggplant

  • Salt

  • 5oz original pork rinds

  • 1/2 cup almond flour

  • 1/2 parmesan cheese, grated

  • 3 eggs, beaten

  • 4 Tb Avocado Oil

Directions

  • Slice eggplant lengthwise 1/8″-1/4″ in width. Sprinkle each with salt
  • Layer plate with paper towels then sliced eggplant. Top with another plate and additional weight. Place the plate in the fridge for a minimum of 1 hour. This will allow the eggplant to rid itself of excess water.
  • Preheat oven to 400° F and line a baking pan with parchment paper. Lightly brush parchment paper avocado oil until coated.
  • In a food processor or blender, add pork rinds, almond flour, parmesan cheese, and italian seasoning. Pulse until ingredients are well combined and resemble a sand texture.
  • Set up your dredging station: Empty breading mixture onto a plate and place beaten eggs in a medium bowl.
  • Dredge each slide of eggplant in egg, then breading before laying on the prepared baking sheet in a single layer. You may need to make a second batch if all of the eggplant doesn’t fit.
  • Drizzle additional avocado oil ontop of the eggplant.
  • Bake eggplant for 15mins, flip, and return to oven for an additional 10 minutes or until they start to turn golden brown.
  • Enjoy as is, store in a tupperware container to enjoy later, or use as the base for any recipe that traditionally uses breaded eggplant!

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