Low Carb Crispy Egglpant Parmesan Fries (Edit recipe)

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This recipe has all the flavors of a delicious eggplant parmesan dish, without the bread! The pork panko adds the perfect crisp to these eggplant "fries", while keeping the recipe low carb, and adding a little protein to the dish! Enjoy this recipe with our easy homemade marinara dipping sauce!

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PREP TIME

1 hour

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4

Ingredients

365 grams Eggplant, approximately half of a large eggplant, or one medium eggplant
1 1/2 cups Pork Panko
1 Tbsp Adobo Seasoning - Primal Palate
1/2 cup Parmesan Cheese, finely grated
2 whole Eggs, whisked

Easy Marinara Dipping Sauce

14.1 oz Whole Peeled Tomatoes, Canned, I used Trader Joes Sweet Marzanino
3 Tbsp Vidalia Onion, diced
1 clove Garlic, pressed
3 Tbsp Olive Oil
2 Tbsp Basil, Fresh, minced
1/2 tsp Himalayan Pink Salt - Primal Palate
1/2 tsp Black Pepper - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small sauce pot, heat the olive oil over medium heat.
Add the onion and garlic, and stir to combine with the olive oil. Cook the garlic and onion in the olive oil until the onion starts to turn translucent. Turn the heat down to medium-low if the garlic and onion cook too fast. You don't want them to burn.
Add the can of peeled tomatoes to the pot, and stir to combine. As you stir, press down on the whole tomatoes to break them into smaller pieces.
Stir in the fresh basil, and salt and pepper.
Bring the marinara to a bubble, and then turn down to simmer, and allow to simmer for an hour.
Preheat your oven to bake at 425 degrees F, and line a large baking sheet with parchment paper.
Chop your eggplant into sticks for a french fry shape, and set aside.
For this recipe you can use premade "pork panko" or pork rind crumbs, or you can make them yourself by blending unseasoned pork rinds in a food process until they are a fine meal.
Season the pork panko with the Adobo seasoning, and mix in the grated parmesan cheese.
Pour the pork panko breading into a large shallow bowl for breading.
In another large shallow bowl, whisk two eggs.
Coat the egg plant "fries" in the whisked egg, and then dredge in the pork panko "breading", making sure the eggplant is evenly coated on all sides. Place each piece of eggplant on your lined baking sheet.
Once all of the eggplant fries are breaded, bake the fries at 425 for 15-20 minutes, or until golden brown and crispy.
Serve with an additional sprinkling of grated parm, and the marinara sauce for dipping.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	670
Fat:	51 g
Carbohydrates:	9 g
Protein:	54 g
Cholesterol:	135 g
Sodium:	1117 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.