Keto Eggplant Medallions

Introduction

If you’re looking for a fun, flavorful, and totally keto-friendly twist on a classic veggie dish, you’re going to love these Keto Eggplant Medallions. They’re crispy on the outside, soft and tender inside, and packed with bold flavors that satisfy even the biggest carb cravings.

Think of these like the keto version of breaded eggplant cutlets—but without the breadcrumbs, flour, or guilt. They make the perfect low-carb side dish or even a light vegetarian main. And the best part? They’re so easy to customize with your favorite herbs, cheeses, or dipping sauces.

Whether you’re serving them as a party appetizer or adding them to your weekly meal prep, these little rounds of joy will quickly earn a spot in your keto rotation.

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Why You’ll Love This Recipe

This recipe is everything you want in a keto dish: it’s quick, uses simple ingredients, and delivers big-time on flavor. Here’s why these eggplant medallions are worth trying:

• Naturally low-carb and high-fiber – Perfect for staying in ketosis.
• Crispy and golden without breadcrumbs – Thanks to a clever almond flour coating.
• Versatile – Serve as a side, stack into eggplant parmesan, or eat as a snack.
• Easy to make ahead – Ideal for keto meal prepping.

Whether you’re missing crispy comfort foods or just looking for a new way to love veggies, this recipe delivers.

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My Personal Experience

I first made these eggplant medallions on a whim one evening when I had a lone eggplant in the fridge and wasn’t sure what to do with it. I didn’t want anything too heavy, but I craved something crispy and satisfying. I played around with almond flour and seasonings, gave them a quick pan-fry—and the result was magic.

They reminded me of the breaded eggplant slices I grew up eating, but these didn’t leave me feeling weighed down or spiking my carbs. I’ve since made them countless times, adding little twists each round—sometimes with cheese, sometimes with herbs, and always with love.

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Required Equipment

🍳 Skillet or Frying Pan

You’ll want a non-stick or cast iron skillet for even browning and easy flipping. A good pan helps get that golden crispiness on each side without burning.

🔪 Sharp Knife

To slice your eggplant into even, thick medallions. Uniform slices mean even cooking, and no mushy middles.

🥄 Mixing Bowls

You’ll need one for your egg wash and another for the almond flour coating. Keeps things tidy and organized during prep.

🧻 Paper Towels

Eggplant can be a little watery or bitter, so a quick salting and pat-down with paper towels helps improve texture and flavor.

🍴Tongs or Spatula

These make flipping the medallions easier and prevent the coating from falling off while cooking.

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Ingredients & Substitutions

• 1 medium eggplant – Sliced into ½-inch rounds. Eggplant is naturally low in carbs and full of fiber and antioxidants.
• 1 egg – Helps the almond flour stick to the eggplant. You can also use 2 tbsp of mayo as an egg substitute.
• ½ cup almond flour – A keto breadcrumb replacement. You could also try crushed pork rinds for extra crunch.
• 2 tbsp grated Parmesan cheese (optional) – Adds a salty, nutty flavor and helps crisp up the coating.
• ½ tsp garlic powder – Adds depth and savory notes.
• ½ tsp dried oregano or Italian seasoning – Boosts flavor and gives that classic Mediterranean vibe.
• Salt & pepper to taste – Essential for seasoning and bringing out the natural flavors.
• 2–3 tbsp olive oil or avocado oil – For frying. Helps crisp up the medallions while keeping them keto.

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How to Make Keto Eggplant Medallions

1. Prepare the eggplant.
   Slice the eggplant into ½-inch thick medallions. Sprinkle both sides lightly with salt and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.
2. Set up your coating station.
   In one bowl, beat the egg. In another, mix the almond flour, Parmesan (if using), garlic powder, oregano, salt, and pepper.
3. Coat each medallion.
   Dip each slice of eggplant into the egg, then dredge in the almond flour mixture, pressing gently so the coating sticks.
4. Heat the skillet.
   Warm 2 tablespoons of oil in your skillet over medium heat. Once hot, add the eggplant slices in a single layer (don’t overcrowd).
5. Cook until golden.
   Cook each side for about 3–4 minutes or until golden brown and crispy. Add more oil between batches if needed.
6. Drain and serve.
   Place cooked medallions on a paper towel-lined plate to soak up extra oil. Serve warm with your favorite dipping sauce or toppings.

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Tips for This Recipe

• Don’t skip salting the eggplant – It really improves texture and removes bitterness.
• Keep the heat moderate – Too high and the coating will burn before the eggplant cooks through.
• Double the coating mix if your eggplant is on the larger side.
• Use tongs for easy flipping and less mess.

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Optional Additions

• Mozzarella cheese – Melt a small slice on top for cheesy eggplant medallions.
• Fresh basil or parsley – Sprinkle after cooking for a burst of freshness.
• Crushed red pepper flakes – Adds a touch of heat.
• Marinara dipping sauce – Go for a sugar-free, keto-approved version.

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Serving Ideas

These keto eggplant medallions are super versatile! You can:

• Serve as a side with grilled chicken or steak.
• Layer them with marinara and mozzarella for a keto eggplant parmesan.
• Enjoy as a snack with ranch or keto aioli.
• Use them as a fun base for mini low-carb “pizzas.”

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Storage Recommendations

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not ideal, as the texture may get soggy, but can be frozen if layered between parchment paper.
• Reheating: Reheat in a skillet or air fryer to restore crispiness—avoid the microwave if possible.

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Frequently Asked Questions

Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) on a greased baking sheet for about 20 minutes, flipping halfway.

Is there a dairy-free version?
Skip the Parmesan and use a dairy-free egg wash substitute like almond milk mixed with a little mayo.

Can I use coconut flour instead of almond flour?
It’s not ideal here. Coconut flour is too dry and doesn’t crisp the same way. Stick with almond flour or crushed pork rinds for the best texture.

Do I need to peel the eggplant?
Nope! The skin adds a nice texture and holds the slices together, but you can peel it if you prefer a softer bite.

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Nutritional Breakdown (Per Serving – based on 4 servings)

• Calories: 160
• Total Carbs: 7g
• Net Carbs: 4g
• Fat: 13g
• Protein: 5g
• Fiber: 3g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀