Crispy Garlic Baked Eggplant

Recipe makes 4 servings


1 large eggplant
1 cup almond flour
¼ cup shredded Parmesan
½ tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
2 large eggs
2 Tbsp olive oil


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Wash the eggplant and pat it dry with paper towels.

Cut the eggplant into wedges or slices, similar to potato wedges, about ½ inch (1.27cm) thick.

In a shallow bowl, mix together almond flour, shredded Parmesan cheese, garlic powder, paprika, salt, and black pepper until well combined.

In another bowl, beat the eggs. Dip each eggplant wedge into the beaten eggs, ensuring it’s fully coated. Then, dredge the eggplant in the almond flour mixture, pressing gently to adhere the coating evenly.

Place the coated eggplant wedges on the prepared baking sheet in a single layer. Drizzle olive oil over the eggplant wedges.

Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant is crispy and golden brown.

Once baked, remove the crispy garlic baked eggplant from the oven. Serve with your favorite dips. Enjoy!


Nutritional breakdown per serving  (recipe makes 4 servings)

346 Calories
13g Protein
25.7g Fat
7.5g Fiber
20.7g Total Carbs
13.2g NET Carbs