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Jackstraw Eggplant

Low Carb Recipe

This Jackstraw Eggplant recipe makes delicious deep fried eggplant using protein powder or soy flour in the batter. Sprinkle with grated Parmesan for a tasty finishing touch.

Jackstraw Eggplant


1 medium eggplant, peeled
1 cup plain protein powder or soy flour
1 cup ice water
1 egg, slightly beaten
2 tablespoons vegetable oil
1/2 teaspoon Splenda
1/2 teaspoon salt
Fat for deep fat frying
Grated Parmesan cheese (optional)

Recipe Directions

Halve the peeled eggplant lengthwise, then cut crosswise into 1/2-inch slices. Cut the slices into 1/2-inch strips.

Beat together the plain protein powder or soy flour, ice water, egg, vegetable oil, sugar, and salt. Dip the eggplant strips in the batter, allowing the excess batter to drip off.

Fry the coated strips of eggplant a few at a time in deep hot fat (365 degrees) for 4 to 5 minutes, or until golden brown.

Drain the cooked strips on paper towels, then sprinkle with additional salt and Parmesan cheese.

Nutrition Information

Calories: 184; Fat: 5g; Protein: 30g; Carbohydrate: 10g; Fiber: 8g; Cholesterol: 31mg; Sodium: 495mg
Calories from fat: 23.2-percent
Exchanges: 1 Vegetable, 1 Fat