Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free
Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 272 calories, 12g of protein, and 22g of fat per serving. For $1.14 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. 408 people found this recipe to be scrumptious and satisfying. This recipe from All Day I Dream About Food requires almond flour, butter, egg, and eggplant. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Similar recipes are Garlic Parmesan Fried Eggplant – Low Carb and Gluten-Free, Sesame Garlic Eggplant (Low Carb and Gluten-Free), and Eggplant Benedict – Low Carb and Gluten-Free.
Servings: 6
Ingredients:
1 cup almond flour
1/4 to 1/2 cup butter, coconut oil or other cooking oil
1 large egg
1 medium eggplant
2 tsp garlic powder
1 cup Parmesan cheese, grated
1/2 tsp pepper
1/2 tsp salt
1/2 tsp salt, or to taste
Equipment:
paper towels
whisk
bowl
frying pan
Cooking instruction summary:
Slice eggplant into 1/3 inch thick slices and arrange in a single layer. Sprinkle with salt and let sit 30 minutes. Blot eggplant dry with a paper towel. In a shallow bowl, whisk egg. In a larger bowl, whisk together almond flour, Parmesan, garlic powder, salt and pepper. In a large skillet, heat 1 to 2 tbsp butter or oil over medium heat. Dip each slice of eggplant in egg, shaking off excess, then dredge in almond flour mixture and shake off excess. Working in batches, arrange eggplant slices in skillet and fry until coating is browned and crisp, a few minutes per side. Remove and let drain on a paper towel lined plate. Add more oil and more eggplant slices to the pan. You may need to do 3 or even 4 batches, depending on the size of your skillet.
Step by step:
1. Slice eggplant into 1/3 inch thick slices and arrange in a single layer. Sprinkle with salt and let sit 30 minutes.
2. Blot eggplant dry with a paper towel.
3. In a shallow bowl, whisk egg.
4. In a larger bowl, whisk together almond flour, Parmesan, garlic powder, salt and pepper.
5. In a large skillet, heat 1 to 2 tbsp butter or oil over medium heat.
6. Dip each slice of eggplant in egg, shaking off excess, then dredge in almond flour mixture and shake off excess.
7. Working in batches, arrange eggplant slices in skillet and fry until coating is browned and crisp, a few minutes per side.
8. Remove and let drain on a paper towel lined plate.
9. Add more oil and more eggplant slices to the pan. You may need to do 3 or even 4 batches, depending on the size of your skillet.
Nutrition Information:
covered percent of daily need
