Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F.
- Cut the eggplant into sticks. Keep the skin on but there's no need to discard any pieces that *don't* have any skin - they will just be a little softer than those that do.
- In a bowl, mix together the pork rind crumbs, grated Parmesan, and Italian seasoning. In a separate bowl, beat the egg with the water.
- Dip each eggplant stick into the egg and roll loosely in the "breading". It doesn't have to cover the entire stick. Place on a baking sheet lined with a silicone mat, kitchen foil, or baking parchment.
- Repeat with the rest of the eggplant - this recipe makes about 30 sticks.
- Roast for 10 minutes. Turn them over and roast for another 5 minutes or until golden brown all over.
Nutrition
Notes
This dish can be served as a side dish or appetizer. If serving as an appetizer, low carb salsa or marinara is a nice addition.
4.8g net carbs per serving (approx 5 sticks) if serving 6 as an appetizer.
7.2g net carbs per serving (approx 7-8 sticks) if serving 4 as a side dish.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
