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Low Carb & Gluten Free Eggplant “Fries”

  • Author: Mellissa Sevigny
  • Yield: 6 small 1x


  • 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


  1. Peel the eggplant and cut into strips about 3/4 inch wide and 4 inches long to mimic fries.
  2. In a small bowl, beat the 2 eggs.
  3. In another medium bowl, combine the parmesan cheese, coconut flour, garlic powder, salt, pepper and parsley flakes.
  4. Start heating your oil in a medium saute pan.
  5. Soak the eggplant in the egg mixture for a minute or two and then transfer in small batches to the herb & parmesan coating.
  6. 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.
  7. Serve with the low carb marinara sauce of your choice for dipping.


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.

  • Category: Side dish
  • Cuisine: Fries


  • Serving Size: 6-8 fries
  • Calories: 210
  • Fat: 16g
  • Carbohydrates: 4.75g net
  • Protein: 6g

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