Vegetarian keto parmesan eggplant fries

Have you ever tried combining parmesan cheese with eggplants? No? Try this out soon! Yes? Then, you probably can't resist from making this dish once again! Enjoy!

Vegetarian keto parmesan eggplant fries
10 min
20 min

Nutrition facts

Energy: 168 kcal
Protein: 8.2 gr
Fat: 12.0 gr
Net carbs: 3.7 gr


500 gr unpeeled eggplant(s)

2.5 tbsp(s) olive oil (34 gr)

100 gr shredded parmesan - regular or vegetarian

2.5 tsp(s) corn flour (6 gr)


salt (to taste)

ground black pepper (to taste)


  1. Preheat the oven to 200°C / 400°F
  2. Wash the eggplant(s) and cut them into slices
  3. Place them on a towel to absorb moisture
  4. In the meantime, put the oil in a bowl and in a separate bowl, mix parmesan cheese & corn flour, as well as salt & pepper (to taste)
    • Add just a dash of salt, as parmesan cheese is very salty
  5. Place the eggplant slices into the bowl with the oil and toss around, until fully coated
  6. Then, place the eggplant slices into the bowl with parmesan mix and again, toss around until fully coated
  7. Arrange the eggplant slices in a single layer on a baking tray covered with parchment paper
  8. Bake for about 10 minutes on each side
  9. If needed, bake for 5 more minutes, using the oven broiler until they get golden & crispy


Serving size: 1/5 of the eggplant slices prepared

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