Fried Eggplant Medallions


    • 2 eggplants
    • 150 g of keto-friendly cheese (such as mozzarella or cheddar)
    • 100 g of keto-friendly ham (ensure it’s free of added sugars)

    • 4 eggs
    • 20 g (1/4 cup) grated Parmesan cheese
    • Salt (use a moderate amount)
    • Almond flour (for coating)
    • Crushed pork rinds (for coating, instead of breadcrumbs)

  • Cooking oil for frying (choose a keto-friendly oil like avocado oil)


    1. Slice the eggplants and start assembling the medallions. Start with a slice of cheese on top, then a slice of ham, and place another slice of cheese on top. Make a sandwich structure with the eggplant slices.
    2. Whisk the eggs in a bowl and mix with the grated Parmesan. Season this mixture with a moderate amount of salt.

    1. First, dip each prepared eggplant medallion evenly into the almond flour. Then dip into the egg and parmesan mixture, making sure it is well coated.

    1. Finally, we sprinkle it with chopped pork skins instead of breadcrumbs. This gives it a crispy, keto-friendly crust.

    1. cooking oil, e.g. Heat avocado oil in a pan over medium heat.
    2. Carefully dip the breaded eggplant medallions into the hot oil and fry until golden brown and crispy on both sides. Be careful when tilting to avoid breaking the medallions.

    1. Once the medallions have reached your desired level of crispiness, remove them from the oil and place them on absorbent paper to remove excess oil.

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