Ingredients
- 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.
