Low Carb Crispy Breaded Eggplant

Satisfy your cravings for a crispy, golden-brown treat with this Low Carb Crispy Breaded Eggplant recipe, a healthier twist on a classic favorite! Perfectly tender eggplant slices are coated in a flavorful blend of almond flour, Parmesan cheese, garlic powder, and oregano, creating a gluten-free, keto-friendly alternative to traditional breading. The secret to achieving that irresistible crunch without frying lies in a quick bake in the oven, where olive oil helps the coating crisp to perfection. Ready in just 45 minutes, this low-carb dish makes for a deliciously guilt-free side or a standout addition to your main meal. Whether you're watching your carbs or simply love a wholesome veggie dish, this recipe will leave your taste buds delighted!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

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.

Step 3

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.

Step 4

Beat the eggs in another shallow bowl.

Step 5

Pat the eggplant slices dry with a paper towel to remove the excess moisture and salt.

Step 6

Dip each eggplant slice into the beaten eggs, allowing the excess egg to drip off.

Step 7

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.

Step 8

Repeat the process for all eggplant slices.

Step 9

Drizzle olive oil evenly over the coated eggplant slices on the baking sheet. This will help them crisp up in the oven.

Step 10

Bake for 25 to 30 minutes, flipping the slices halfway through, until the eggplant is tender and the coating is golden and crispy.

Step 11

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

Serving size	(384.9g)

Amount per serving	% Daily Value*
Calories	1144.8

Total Fat 97.8g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 412mg	0%
Sodium 3187.1mg	0%
Total Carbohydrate 30.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 7.4g
Protein 50.8g	0%

Vitamin D 82IU	0%
Calcium 732.3mg	0%
Iron 6.4mg	0%
Potassium 416.4mg	0%

*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.

Source of Calories

Fat: 72.9%

Protein: 16.8%

Carbs: 10.2%