As eggplant season comes to a close (eggplant is at its peak July-October), I figured it was time to whip up one last eggplant dish.
My name is Jenny Finke and I blog at Good For You Gluten Free, a blog dedicated to living a healthy and happy gluten-free lifestyle. I was diagnosed with celiac disease in April 2012 and since then I’ve made it my mission to whip up healthy, tasty and fabulous gluten-free recipes.
Today I’m sharing a quick and easy recipe for Gluten-Free Parmesan Fried Eggplant. It’s so good!
As you might know, eggplant loves to soak up oil when you fry it. I was able to combat this with two tricks.
First, I salted the eggplant and let it rest for 30-60 minutes and then wiped away the excess moisture before cooking. Second, I coated the eggplant with an almond flour and parmesan cheese mixture, creating a barrier between the eggplant and the oil. Both worked to prevent greasy eggplant slices.
This recipe is low carb and naturally gluten-free. You won’t miss white flour or breadcrumbs one bit. Don’t you just love when a recipe is super tasty AND good for you too?!?
Before I share the recipe, I want to invite you to join me in taking my free Heal Your Gut Challenge. If you suffer from leaky gut, celiac disease, gluten sensitivities or any sort of digestive discomfort, this challenge is for you. Simply sign up for the Heal Your Gut Challenge on my blog and I’ll send you seven challenges over seven days to help you heal your gut for good.
Happy GF eating!
1 medium eggplant
Pinch of salt
1 large egg + 2 Tbsp water
1 cup shredded parmesan cheese
2 tsp garlic powder
Pepper to taste
Avocado oil, as needed
Slice eggplant into about 1/2 inch slices (about 12 slices) and arrange in a single layer on a paper towel. Lightly salt each eggplant slice. Set aside for 30-90 minutes.
Rinse eggplant in cold water (to remove salt) and set aside to dry.
In a small bowl, whisk egg with 2 Tbsp of water to create egg wash.
In a separate medium bowl, combine flour, cheese, garlic powder and pepper. Mix well.
Lightly coat pan with avocado oil and heat over medium high heat.
Dip each eggplant slice in the egg wash, then in the flour mixture, and then add to the hot pan.
Cook each slice for about 2-3 minutes on each side or until slightly browned. Add additional drizzle of oil to the pan with each flip. Remove to a paper towel.
Working in batches, continue to fry the eggplant slices. Add more oil to the pan between new batches.