Paleo Fried Eggplant Recipe

Here is a great Paleo Diet Recipe for Paleo Fried Eggplant that is simple to make and great for your health. For other Paleo Recipes, check out the site’s Paleo Recipes page. Check out more Paleo Diet Recipes on Money Q&A!

Eggplant is a vegetable that has been around for centuries. Known by the Greeks as “the food of kings,” eggplant was cultivated in India and China long before it became popular in Europe, where it’s called aubergine. It’s grown all over the world today, with its biggest producer being China.

Eggplant can range from pale white to deep purple depending on how ripe they are when picked. Generally speaking, the darker they are, the more antioxidants they have! Eggplants also contain potassium which helps maintain fluid balance in your body while reducing blood pressure and risk of heart disease.

Eggplants are very paleo-friendly and make a great alternative to traditional noodles. They’re also gluten-free and low in carbs so they fit perfectly into the paleo diet!

Paleo Fried Eggplant Recipe



  • 2 medium eggplants
  • 2 eggs, whisked
  • coconut oil, enough to oil pan for each batch of eggplant
  • paleo breadcrumbs:
  • 1 cup almonds
  • 1 cup cashews
  • 2 cloves garlic, pressed
  • 2 tablespoons dried Thyme
  • 2 teaspoons dried Oregano
  • 2 teaspoons dried Rosemary
  • 3 tablespoons dried Parsley Flakes
  • 1/2 tablespoon Sea Salt


  1. Peel, slice into 1/4 inch rounds and rinse eggplant. Set aside.
  2. Prepare breadcrumbs. Place almonds in food processor, chop until very fine. Set aside. Place cashews in food processor, process until it resembles parmesan cheese, add to almonds.
  3. Press garlic. Add garlic, Thyme, Rosemary, Oregano, Parsley and Salt to almonds and cashews. Stir to combine.
  4. Set up breading station. Whisk two eggs, place beside breadcrumbs and eggplant rounds.
  5. Heat coconut oil over medium heat in skillet.
  6. Dip eggplant in egg, then breadcrumbs, place on skillet. Do in batches of 5 eggplants each time. Fry for 2 minutes on each side, or until golden brown and crispy.
  7. Remove to paper towel-lined plate. Repeat with the rest of eggplant.

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