Saturday, April 14, 2012


Here is what Japanese Eggplants look like

These fries are so tasty!  If you like eggplant then these fries are better than French Fries any day and so much better for you!   I love eggplant, so I'm always wanting to do something different with it.  I especially love Japanese eggplant, as it is so much milder in taste, plus the skin is not so tough.

1 large Japanese eggplant
1/4 cup Gluten-Free Bake Mix (60 mL) OR use a combo of almond flour and coconut flour!
2 tbsp grated Parmesan cheese (the kind in a can) (30 mL)
1/2 tsp Italian seasoning, (2 mL)
  (herb mixture)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)

2 eggs
1/4 cup light-tasting olive oil (60 mL)

Wash eggplant.  Slice in half and in half again and again until you have nice jumbo size fries and cut those fries in half to get the right length.

Breading:  On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, salt and pepper.

In small bowl, beat two eggs with fork.  Dip eggplant fries in egg and then in “breading.” Place in large nonstick skillet with 2 tbsp (30 mL) hot oil.  Fry until brown on one side, turn over and fry on the other side until golden brown both sides and tender to the touch of a fork piercing them.  Add a little extra oil if needed.  Repeat until all Jumbo Eggplant Fries are cooked.  Serve immediately or keep warm, uncovered, in a warm oven until serving time.

Helpful Hint:  If you don't want to make up the bake mix, use ground almonds instead and if you have coconut flour, use a little of that too.

Yield:  2 to 4 servings
1 serving
408.6/204.3 calories
10.7/5.3 g protein
37.1/18.5 g fat
6.9/3.5 g net carbs

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