Keto Italian Eggplant Parmigiana Appetizers
Estimated reading time: 7 minutes
Crispy keto eggplant parmigiana appetizers are paired with fresh basil, buffalo mozzarella, and sour cream.
For anyone on a keto or low-carb diet, these eggplant parmigiana appetizers must be on your weekly menu plan.
Eggplants Are Nutritious And An Underrated Vegetable
Not only are eggplants budget-friendly, but this recipe is quick to make when you’re in a rush or have unannounced company.
Many of you might even have friends who garden and find they have too many eggplants they want to gift. Take one or two.
When you cook two different meal plans, like in our house, delicious, quick keto recipes are welcomed.
Don’t be afraid of produce you haven’t cooked before
Unless eggplant is a staple in your diet, most people turn their noses up at it.
I guess a lack of understanding about how to cook eggplant, also known as aubergine, is why people shy away.
Preparing eggplant can be done in various ways, such as:
- Roasted eggplant
- Grilled eggplant
- Baked eggplant
- Fried eggplant
- Deep-fried eggplant
- Marinated eggplant
Eggplant is unique for its awkward egg shape and deep purple color, although there are wide varieties of eggplant.
You’ll also find that eggplant is spongy and soaks up flavors which you will want to add to your eggplant dishes.
I had no idea how to cook eggplant, nor did I have any recipes.
Previously, my father-in-law showed me how to make eggplant parmigiana at a dinner party a few years back.
I’ve turned eggplant keto style into something very similar to the traditional eggplant parmesan.
Italian Eggplant Parmigiana Around The World
Italian eggplant dishes revolve around casserole creations such as breaded, fried eggplant smothered in pasta sauce and Parmigiano Reggiano cheese.
This is the classic eggplant parmigiana dish, also known by Italians as Parmigiana Di Melanzane.
You either love eggplant or hate it, and I’ve turned it into an appetizer.
Related: Italian Eggplant Beef Meatballs
Keto Eggplant Recipe Ideas
I was staring at the massive bin of eggplants, peppers, and zucchini sitting in our kitchen, wondering what eggplant dishes I could create.
Some recipes that came to mind were eggplant puttanesca, stuffed eggplant roll-ups, or eggplant meatballs.
More specifically, I focused on creating an eggplant pasta or some appetizer.
I wanted a recipe Mrs. CBB could eat because it was keto-friendly and crispy. After all, she misses crispy foods.
Eggplant Harvest
This summer, my in-laws shared their huge eggplant harvest with us and almost every other vegetable you can think of.
We couldn’t say no to their gracious offerings because I know that buying organic products at the farm or grocery store can be costly.
Besides growing eggplant, their garden is filled with loads of fruits and vegetables for the entire family.
They also give lots of their produce away to friends and neighbors.
When you’re retired, and gardening is your passion, you can become somewhat obsessed with watching your garden grow as they do.
The Health Benefits Of Eggplants Are Huge
If you’re on a keto or low-carb diet, eggplant is an excellent source of many nutrients, high in fiber and low in carbs.
Eggplants are a nutrient-dense food that contains a good amount of vitamins, minerals, and fiber in a few calories.
One cup (82 grams) of raw eggplant contains the following nutrients:
- Calories: 20
- Carbs: 5 grams
- Fiber: 3 grams
- Protein: 1 gram
- Manganese: 10% of the RDI
- Folate: 5% of the RDI
- Potassium: 5% of the RDI
- Vitamin K: 4% of the RDI
- Vitamin C: 3% of the RDI
To learn more about the 7 Health Benefits Of Eggplant, visit Healthline.com.
How to make Italian Keto Eggplant Parmigiana Appetizers
Cooking eggplant is pretty straightforward as long as you remember to add flavor
The eggplant parmigiana appetizer ingredient list is small but powerful with the savory flavours of Parmigiano Reggiano and butter.
Fried eggplant in butter on medium-high creates a crispy exterior and a soft inside, making this dish the perfect appetizer.
You can enjoy these medallions as finger food with a dipping sauce of sour cream, ranch dressing, or tomato sauce.
I took it further and layered the medallions with organic vegetables and cheese.
Drizzle with a bit of olive oil.
Dip your eggplant into the egg mixture, then the freshly grated cheese, and fry them in the butter.
Cooling them on a rack right after you take them from the frying pan is very important.
Best Italian Eggplant Parmigiana Appetizers (Keto)
- Recipe Type: Appetizer
- Author: Mr.CBB
- Prep time: 10 mins
- Cook time: 6 mins
- Total time: 16 mins
- Serves: 12
Italian eggplant makes a beautiful appetizer when fried or added to any casserole-type dish.
Ingredients
- 1 long eggplant
- 3 large eggs
- 2 cups parmigiana regianno
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- 2 tablespoons whipping cream or 10% cream
- butter for frying
- Optional: Fresh chopped basil to the egg mixture (you can add any other spices to the egg mixture that you like, but to keep it classic, I’ve kept it simple)
Instructions
- Wash your eggplant and cut it into about 1/2-inch thick medallions.
- Lay them on a board or dish and cover them with a paper towel to dry off any moisture.
- In a bowl, crack your eggs and add pepper, salt, and cream, then stir to combine.
- In another bowl, add the grated Parmigiana Reggiano cheese.
- Get your frying pan ready by turning the heat up to medium-high or eight on the dial, then add butter to the pan to melt.
- Add your eggplant medallion to the egg mixture, then into the cheese. Ensure your eggplant is covered in cheese on both sides, even if you must pack it with your fingers.
- Put the eggplant into your frying pan and let them fry without trying to turn them often. I try to flip them once per side. Look underneath to see when they are golden brown, and then flip. This takes me about 3-4 minutes. Ensure you have enough butter to fry them in, or they will burn.
- Once done, put them on a wire rack to cool before serving.
- Serve with pasta sauce, ranch dressing, sour cream, or any other dipping sauce you enjoy.
How To Keep Italian Keto Eggplant Parmigiana Crispy
Don’t make the mistake of turning your crispy keto eggplant parmigiana and turn them to mush.
You will want to keep the eggplant parmigiana medallions crispy, so give them time to rest.
The best way is to keep them on a cookie rack or a rack where the top and bottom are open to the air.
If you place the eggplant parmigiana rounds on a plate, they will get soggy underneath.
The eggplant parmigiana appetizers fry quickly at about 3-4 minutes per side until golden brown.
Depending on your frying pan size, you can cook many or a few at a time.
I tend not to crowd them when frying so they have room to crisp up, and the pan’s temperature isn’t reduced.
If you crowd your frying pan, you may also find that they won’t cook up as crispy or soak up too much of the butter.
I like to test an appetizer, meaning I get to eat one first.
This way, you will know what temperature to set your stovetop to give you ideal crispness.
How To Serve Eggplant Parmigiana Appetizers
I served the Keto eggplant parmigiana appetizer on top of a thick-sliced tomato, with mozzarella cheese, basil, and a drizzle of oil.
You can switch up your cheese by adding goat, cream, or any favourite cheese you like.
Another way to serve them is by making a dip on the side, perhaps tangy like avocado garlic mayo.
Lastly, you can serve one on a plate with Italian pasta sauce on top with sprinkled Parmigiano Reggiano cheese. YUM
Discussion: What eggplant recipes do you make? Leave me your comments down below.
Nutrition: 1 eggplant appetizer is 2 net carbs
Crispy Keto Italian Eggplant Parmigiano Appetizers
Italian eggplant makes a wonderful appetizer when fried or added to any type of casserole type dish.
Ingredients
- 1 long eggplant
- 3 large eggs
- 2 cups Parmigiana Reggiano
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- 2 tablespoons whipping cream or 10% cream
- butter for frying
- Optional: Fresh chopped basil to the egg mixture (you can add any other spices to the egg mixture that you like but to keep it classic I've kept it simple)
Instructions
Wash the eggplant and cut it into about 1/2-inch thick medallions.
Lay them on a board or dish and cover them with a paper towel to dry off any moisture.
In a bowl, crack the eggs and add pepper, salt, and cream, then stir to combine.
In another bowl, add the grated Parmigiana Reggiano cheese
Get the frying pan ready by turning the heat up to medium-high or eight on the dial, then add butter to the pan to melt
Add the eggplant medallion to the egg mixture, then into the cheese.
Ensure that the eggplant is covered in cheese on both sides, even if you must pack it with your fingers.
Put the eggplant into your frying pan and let them fry without trying to turn them often. I try to flip them once per side.
Please look underneath to see when they are golden brown, then flip. This takes me about 3-4 minutes.
Ensure you have enough butter to fry them in, or they will burn.
Once done, put them on a wire rack to cool a bit before serving.
Serve with pasta sauce,
ranch dressing, sour cream, or any other dipping sauce you enjoy.
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