Eggplant French Fries
These fries are SO tasty! My suggestion is to check out your local farmer’s market (I just got 2 HUGE eggplant for $1!). Since you are going through the preparation to make them, why not do a quadruple batch!? So, what I did was prepare the eggplant fries and instead of baking them all right away, I froze a couple of Ziplocks full so I have an easy addition to dinner on those busy nights!
I have a recipe making Eggplant Fries using almond flour, but to make these tasty keto fries even lower in carbs I used pork dust! If you do not have pork dust you can just place pork rinds in a food processor and puree until smooth. OR if you are vegetarian you can also use powdered Parmesan cheese.
I have lots of recipes and tips like this in my Kids Color Cookbook: The Art of Eating Healthy: Kids. Click HERE to find. Happy Eating!
I really appreciate all your support!
- 2 eggplants
- 2 cups pork dust (or powdered Parmesan cheese)
- Cayenne pepper to taste
- Salt and pepper to taste
- 2 eggs, beaten
- Coconut Oil Spray
- Peel and cut the eggplant into french-fry shapes. Set aside.
- In a shallow bowl, stir together the pork dust, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whip until frothy. Preheat oven to 400 degrees F.
- Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the pork dust mixture. Place the eggplant on a cookie sheet (I sprayed that with the coconut oil), then spray eggplant with a dusting of coconut oil. Bake for 15 minutes or until crispy and brown.
- Note: I reheated them in the oven the next day because the eggplant I used was HUGE, and they got even crispier and we like them better.
- Make sure to watch the ketchup...those sugars can really add up.
154 calories, 8g fat, 15g protein, 7g carbs, 4g fiber