Since traditional potato fries are usually out when you’re on a low carb diet, I’m always looking for alternatives. Though if I’m being honest I do occasionally swipe a couple from my son’s plate. But since eating one or two really just leaves me wanting more, it’s not usually a good idea.
Enter these eggplant “fries.” They satisfy my french fry craving on pretty much every level. Crispy – check. Salty – check. Fun to dip – check! Another added bonus is that they are very kid friendly so it’s a great way to sneak more veggies into your children’s (or husband’s!) diet.
I usually pan-fry mine to get them brown and crisp, but you can bake these if you’d like – though they may not crisp up quite as nicely. Enjoy!
Serves 6 (approximately 6 – 8 fries)
2 large eggplant
2 eggs, beaten
1/2 cup coconut flour
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley flakes
1/2 cup olive oil for frying
Peel the eggplant and cut into strips about 3/4 inch wide and 4 inches long to mimic fries. In a small bowl, beat the 2 eggs. In another medium bowl, combine the parmesan cheese, coconut flour, garlic powder, salt, pepper and parsley flakes. Start heating your oil in a medium saute pan.
Once coated, cook in small batches in the hot oil, turning once to brown both sides. Remove to a plate lined with paper towels to soak up any extra oil. These can be made up to an hour ahead – to reheat just lay them out on a greased cookie sheet in a single layer and re- heat in the oven at 375 degrees (F) for 7-8 minutes just before serving. Serve with the low carb marinara sauce of your choice for dipping.