To learn how to select an eggplant and how to slice an eggplant (lengthwise) read my post on keto eggplant lasagna. One large eggplant (about 1 ¼ pounds) is enough for four people. How you slice the eggplant for eggplant Parmesan is up to you. Remove any large or hard pieces that refuse to break down or you might break a tooth! Joking. To make pork panko, grind the pork rinds into dust in a food processor fitted with a metal blade or crush them in a bag with a rolling pin or meat mallet. All three pork rind brands are affordable and delicious. I also like Utz brand which I find at Costco in a big plastic container.
Two pork rind brands I like are Baken-ets or Mac’s, which I get in the grocery store. It’s the best low carb keto breading because it gets nice and crispy just like a proper panko bread crumb coating.
The low carb keto bread crumbs I use for this dish are the same I use for my Crispy Eggplant Rounds, Low Carb Chicken Parmesan and Keto Fried Green Tomatoes recipes: crushed pork rinds mixed with grated Parmesan cheese and seasonings. What’s the best low carb keto breading or bread crumb substitute? While it takes more time, the eggplant is super crispy and more flavorful. NOTE: You can also pan fry the eggplant rounds and transfer to a wire rack. Of course, what you use for your keto bread crumbs is important, too. Follow standard breading procedure to coat the eggplant and bake the rounds in the oven. Then, wipe the slices dry with a paper towel. To achieve maximum crisp salt the eggplant to draw-out excess moisture. I prefer crispy eggplant for low carb eggplant Parmesan. They are supposed to be soft like a noodle. The difference being that the eggplant slices in the lasagna recipe are layered with wet ingredients and baked together. Who doesn’t like stacks of crispy eggplant coated in keto breading, topped with Marinara, fresh Mozzarella cheese, basil, and Parmesan? My family loves it! To Salt or Not To Salt?Īlthough I found it unnecessary to salt the sliced eggplant in my keto eggplant lasagna recipe, I did salt the eggplant for this recipe. The red fruits, zesty acidity, and refined fruits were a perfect match for the eggplant parmesan stacks.THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE. The grapes come from the producer’s youngest vines coupled with the steel vinification and aging, the wine is bright, fresh, and an incredible value. Scarpa holds their barbera wines for longer than most everyone with even the youthful Casa Scarpa spending one year in steel (no wood) and six months in bottle before release. Most people don’t think of barbera as an ageable wine but in fact, the aging potential is great because of its high acidity. They do three Barbera d’Asti wines: the younger, fresher drinking Casa Scarpa, the more fatty, rich I Bricchi, and the elegant, complex La Bogliona (pro tip: if you happen upon a 2007 La Bogliona, snap that baby up the winemaker says it may be the best ever of that vintage). Scarpa is a historic producer in the Monferrato making some of the area’s most beautiful expressions of barbera. Scarpa Casa Scarpa Barbera d’Asti DOCG 2016 If you are going for a nebbiolo, I suggest a younger one that is steel-aged to really bring out the freshness and the fruits. Both have depth of flavor and good acidity – optimum for this recipe. Those beg for acidic and juicy wines, so go-tos are going to be barbera, Montepulciano d’Abruzzo, nebbiolo, primitivo, and zinfandel. My favorite part! Whatcha drinking with that!?įor your eggplant parmesan wine pairing, consider the important pairing ingredients: fresh cheese, marinara sauce.
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