Garlic Parmesan Fried Eggplant


  • 1 medium eggplant
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup LC-Almond Flour (LINK)
  • 1 cup Parmesan cheese, grated
  • 2 teaspoons garlic powder
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper
  • ¼ to ½ cup butter, coconut oil or other cooking oil


  • Slice eggplant into ⅓ 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.
  • Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.