19 Oct Low Carb Eggplant Sticks
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 small-medium eggplant
- 1-2 tsp olive oil
- salt and pepper (to taste)
- 1 egg, beaten (can also swap 1/2 cup of egg whites)
Breading Mixture
- 1/2 cup Almond Flour
- 1/4 cup flax powder
- 3 tbsp grated parmesan swap for nutritional yeast for a dairy free option
- 1 tsp dried parsley
- 1 tsp garlic salt (or any seasoning that you'd like)
Ingredients
Breading Mixture
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Instructions
- Slice the eggplant into thin slices. The thinner they are, the crispier they get!
- Toss the eggplant slices in a bowl and season with salt, pepper and 1-2 tsp of olive oil. Set aside.
- Prep the breading mixture in another bowl by adding almond flour, flax powder, grated parmesan, dried parsley, and garlic salt/your seasoning of choice.
- In another bowl beat one 1 egg, or 1/2 cup of egg whites and set aside.
- Take a few pieces of eggplant slices dip them into the egg batter and then into breading mix. Use a fork to help. Place the breaded eggplants on a baking tray or air fryer.
- Once all the eggplants are ready bake in the oven at 400 for 15-20 min. I used the air fryer and it was ready in about 15 min.
- Arrange eggplant slices on a plate and toss with fresh chopped parsley (optional but adds lots of flavour) and dip with your fave marinara sauce!
- Enjoy hot!
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