About
A mix of pork rinds and almond flour give a perfectly thin and crunchy breading to fresh eggplant slices. Golden and crisp on the outside and totally tender in the centers. Enjoy this fried eggplant as a side dish with a touch of marinara sauce or add it to your main course.
Ingredients
- 5 ounce eggplant, raw
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 2 tablespoon almond flour
- 1 ounce fried pork rinds
- ½ large raw egg
- 4 tablespoon avocado oil
Instructions
- Slice approx. 6, ½-inch slices of eggplant. Use a paper towel to soak up excess moisture, then leave the slices out to dry for 1 hour. After 1 hour, sprinkle the slices with the salt and pepper.
- In a food processor, blend together the almond flour and pork rinds (you may need more than listed for fully coating your eggplant). Lay the breading out on a wide plate. In a small bowl, whisk together an egg.
- Heat the oil in a wide skillet over high heat on the stove. One by one, dip the eggplant slices in the egg, then coat them in the pork rind breading. Lay the slices in the hot oil.
- Fry the eggplant slices in the oil for 3-4 minutes per side until both sides are dark golden brown. Adjust the heat as necessary to avoid burning the breading.
- Serve with lemon wedges for garnishing your eggplant!
Nutrition Facts
- Servings: 3
- Calories: 264.0kcal/1104.4kJ (per serving)
- Fat: 24.4g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 8.3g (per serving)
