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5 from 1 vote

Keto Fried Eggplant Recipe

Prep Time10 mins
Cook Time19 mins
Counter time for Sweating Eggplant1 hr
Course: Vegetable
Cuisine: Italian
Keyword: keto eggplant
Author: Angela Roberts


  • 2 eggplants
  • salt
  • 2 eggs
  • 2 to 4 cups Pork Panko or pork rinds ground to crumbs
  • 1 cup pecorino romano grated OPTIONAL
  • olive oil optional


  • Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it.
  • Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
  • Make sure to wipe off salt with paper towels before dipping into egg.
  • Beat 2 eggs. You may not need all, so beat more as you need them.
  • Add salt and pepper into eggs.
  • Mix panko with cheese. I like to use ½ cup cheese to 1 cup pork panko, but you can decide for yourself. Keep in mind that pecorino is salty, but I think that adds flavor. You do not need to use the cheese if you don't want to,
  • Dip into egg, then breadcrumbs and fry eggplant over medium low heat. I use a non-stick pan that does not require any oil. This is the best way to fry the eggplant crispy. You can use oil in a frying pan, but I've discovered it's better to use no oil. Medium low heat and patience. The eggplant will get crunchy.
  • Season with sea salt