1 medium eggplant, sliced into ¼-inch thick rounds
1 cup almond flour (or finely ground pork rinds for extra crunch)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning (or a blend of oregano and basil)
Salt and pepper to taste
2 large eggs, beaten
3-4 tbsp olive oil (or avocado oil) for frying
Instructions
Prepare the Eggplant: Slice the eggplant into rounds and lightly salt both sides. Place them on paper towels for about 15 minutes to draw out moisture. Pat dry before breading.
Set Up Breading Station: In a shallow dish, mix almond flour, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another bowl, beat the eggs.
Bread the Eggplant: Dip each eggplant slice in the beaten eggs, then coat it in the almond flour mixture. Press down slightly to help the coating stick.
Fry the Medallions: Heat olive oil in a skillet over medium heat. When hot, add the eggplant slices in a single layer. Fry for 2-3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve: Enjoy your fried eggplant medallions warm! They’re great on their own or served with a low-carb marinara or aioli for dipping.
Tips
For Baking: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway, until golden brown.
To Reduce Bitterness: If the eggplant is particularly large, soak slices in salted water for about 30 minutes, then drain and pat dry.
