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This is a recipe I simply love and find totally addictive.  It is so good; perfectly seasoned and lightly crispy.  If you love eggplant, you are going to love this recipe.  I think you could even server this as an appetizer.  I tend to serve it as a vegetable.

I have made this recipe so many times, but never thought to share it until now.  Usually I have it embedded in another recipe like Eggplant Parmigiana or Roasted Eggplant Creamy Lasagna and the like.  

If you use the Japanese Eggplant (seen below), you do not need to salt the eggplant.  This eggplant is not at all bitter.  If you like you can soak the medallions in salt water first, as apparently that softens them up a bit and they absorb less oil.  I just turn a blind eye to how much oil they absorb and simply enjoy them, as I don't make them that often.  It is a bit fiddly. I like to have two frying pans going at a time to make the job go faster.  Some people oven fry eggplant to reduce the amount of oil used.  That is another option, of course.  This way you copy the recipe and lay out on greased cookie sheets drizzling a bit of oil over the top of them. Bake in a moderate oven for 20 to 25 minutes.

Try this vegetable made the way I love making it. Fried eggplant tops baked eggplant! 
 I think you will love it as much as I do.  I could make a meal out of it and call it a day with a nice glass of champagne.



1 cup almond flour, OR (250 mL)

  Gluten-FreeBake Mix 2

2/cup grated Parmesan cheese (150 mL)

1/tsp Italian seasoning (2 mL)

1/tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

Egg wash:

4 eggs

1 tbsp water (15 mL)


Light-tasting olive oil, as needed

2 lbs Japanese eggplant slices (about 1/4-inch (0.6 cm) thick) (0.9 kg)

Seasoning salt, to taste



In medium bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Italian seasoning, salt and black pepper.  In small bowl, beat eggs and water together with fork.  Dip eggplant in egg wash, letting it drip back into the bowl (I add a bunch of eggplant medallions at a time) and then dip lightly in Parmesan cheese mixture on both sides.  In large nonstick saucepan, in light-tasting olive oil, fry eggplant slices until golden brown on both sides. Sprinkle lightly with seasoning salt.  Repeat until all eggplant slices are cooked.  When the pan is very hot, you will be able to cook the eggplant on low heat without burning them.


Helpful Hints:  If you think you will run out of “breading” then stir in some more Parmesan cheese, almond flour or bake mix.  You will need a good nonstick saucepan that is still in good shape.  Olive oil has not been added into the nutritional analysis, as some people will use more and others will use less.  I tend to use more.  Clean the pan between batches with paper towels.  Be careful though as the pan will be hot.

Yield: 6 servings

1 serving

247.1 calories

14.4 g protein

16.3 g fat

2.0 g fiber

12.1 g net carbs

Other Eggplant Recipes:

Bacon Cheese Tomato Open-Faced "Sandwiches"

Cheesy Eggplant and Cherry Tomatoes

Molten Cheese Parmigiana Boats

Roasted Eggplant Creamy Lasagna

Eggplant Fries

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