As an Italian who grew up eating my mom’s fried eggplant, I was thrilled to find an easy way to make a similar version without breadcrumbs or substitute flours like almond or coconut flour). Parmesan Fried eggplant is not only great on it’s own, but it’s can serve as a twist on bruschetta. How to Fry Eggplant without Breadcrumbs I discovered this method when making chicken francaise and wondered if this could deliver the same results. All you need are a few ingredients: Eggplant Eggs Parmesan or Pecorino Romano Cheese Italian Seasoning Olive Oil Salt and Pepper I used two kinds of eggplant, the regular size and the long skinny size, which I cut into coins. Use a peeler to remove the skin from larger sized eggplant, leaving it on the smaller size. This is a personal preference. You can leave the peel on. Slice about a half inch thick. Salt a baking sheet. Place eggplant on the salted sheet. Salt the eggplant on top side. Allow the eggplant to sit and lose moisture for at least 30 minutes. Then use paper towel to dry eggplant, and remove most or all of the salt. Dip in beaten egg. Dip in grated cheese. Add oil to frying pan. Make sure it’s hot before adding eggplant. Fry a few minutes each side until golden. Sprinkle with salt, pepper, Italian Seasoning. Make sure the pan isn’t crowded. Fry in batches, removing eggplant to paper towel. Add more oil if necessary for next batch. Pecorino Romano or Parmesan Cheese? I prefer pecorino romano over parmesan, but this recipe uses with either. Make sure you grate it fresh and very fine if you can. Pecorino is a sheep’s cheese with a distinctive tang and is saltier. What to Do with Fried Eggplant Eat them just as is with salt. We used to devour the eggplant in minutes. Eggplant Bruschetta: Serve as an appetizer with an Italian Chopped Tomatoes, Basil, Olive Oil Eggplant Parmesan – this is truly comfort food. Use the eggplant to layer tomato sauce and mozzarella cheese. Eggplant Coins can also be served with a Yogurt Dip, ranch dressing or Tzatziki. Eggplant Caprese Make this even better as a starter course by adding tomato, basil and mozzarella cheese for a twist on caprese. You can chop the mozzarella or use mozzarella round. Make sure to add salt and pepper as a finishing touch. More Eggplant Recipes Eggplant Soup Eggplant Rollatini Eggplant Parm with Pepperoni Italian Sausage Stuffed Eggplant Eggplant Lasagna Eggplant Benedict Pin This Print Keto Fried Eggplant Recipe Course VegetableCuisine ItalianKeyword keto eggplant Prep Time 10 minutes minutesCook Time 19 minutes minutesCounter time for Sweating Eggplant 1 hour hour Author Angela Roberts Ingredients1/4 cup olive oil use as needed2 eggplantssalt2 eggs 2 cups pecorino romano or parmesan InstructionsRemove skin before slicing, using a potato peeler. You can choose to leave skin on.Slice eggplant. I like it medium thick, about 1/2 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.Heat about an inch of oil in frying pan. Dip into egg, then pecorino cheese and fry eggplant over medium heat. Season with sea salt.Eat as is or use for eggplant bruschetta, eggplant lasagna, etc. NotesI like grated pecorino romano, but you can use parmesan. Pecorino is a sheep’s cheese. Parmesan is a cow cheese. The post Parmesan Cheese Fried Eggplant Bruschetta (no breadcrumbs) appeared first on Spinach Tiger. ...read more read less