Oven-Fried Eggplant


Oven-Fried Eggplant

If you love eggplant like we love eggplant, this method of cooking it will quickly become  a favorite way to prepare it.  No standing over a skillet of hot grease. This recipe is DELICIOUS, easy and is Induction friendly as well!  Could you ask for anymore?  It’s quite a bit lower in fat cooked this way, as eggplant will notoriously soak up fat in a skillet like a sponge.  Not that low-carbers worry much about fat intake.  Just sayin’.  :)

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


12 oz. eggplant

4 T. my homemade mayo

6 T. Parmesan Cheese (plus some crushed pork rinds if you like more crunch)

¼ tsp. my Seafood Spice Blend (or seasoning of your choice)

VARIATION:  For a crunchier eggplant, use only 3 T. Parmesan and add 2 oz. crushed pork rinds.

DIRECTIONS:  Preheat oven to 450º.  Use a non-stick sheet pan or oil your sheet pan with olive oil.  Trim stem/end off eggplant.  Cut into 1/4″-3/8″ slices.  Mix spice blend into Parmesan cheese in a dish.   Brush one side of one eggplant slice at a time with mayo.  Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate.  I place the slices cheese-coated side down onto the oiled pan.  Then I brush the other sides all at once and sprinkle the remaining cheese carefully onto the slices.  I find this conserves cheese for the second sides.  If I just dip the slices into the cheese both sides, I run out of cheese EVERY time!   Bake in a hot oven (450º) for about 20 minutes, until nicely browned on top.  I find  I don’t have to turn the slices over if the oven is hot enough.  They do tend to brown even more on the side touching the pan, so bear this in mind.

NUTRITIONAL INFO: Serves 4, each serving contains:

183 calories

15 g  fat

5.5 g  carbs, 2.9 g  fiber, 2.6 g  NET CARBS

8 g  protein

121 mg  sodium

About these ads

2 comments on “Oven-Fried Eggplant

    • WONDERFUL! So glad it was a hit. I like to add the pork rinds because I love that crunch on the surface. But when I do Italian food, or use it to layer lasagne, I often leave them out and just use the seasoned cheese. :) I have lots of oven-fried recipes on the site now. Love the ease of oven-frying. Type into the search box if you would like to browse through the others. Most are veggies uses, but a couple are meats. :)

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s