Harlan Kilstein’s Completely Keto Stuffed Eggplant


Harlan Kilstein's Completely Keto Stuffed Eggplant

Course: Appetizer
Keyword: keto stuffed eggplant, stuffed eggplant
Prep Time: 1 hour 30 minutes
Servings: 4 people


Eggplant slices

  • 1 large eggplant
  • 1 large egg
  • 2 Tbsp cold water
  • 1 cup crushed almonds
  • 1 cup olive oil for frying


  • 8 oz muenster cheese
  • 1 large onion sliced
  • 1/2 green pepper
  • 1/2 purple onion
  • 3 Tbsp olive oil for frying
  • 4 white button mushrooms sliced
  • 2 eggs beaten
  • 1 tsp black pepper
  • 1 tsp Pink Himalayan Salt
  • 1 tsp garlic powder


  1. Cut each eggplant into 8 pieces lengthwise and beat the egg with water. Put the beat egg in one bowl and the crushed almonds in another. Then dip and coat each slice in egg and then in the crushed almonds.

  2. Fry the eggplan in the oil in a frying pan on high or medium until each side is brown and crusty.

  3. Fry the onions and pepper in oil until they soften up. Then add the mushrooms in and continue frying for a few more minutes. Slowly mix in the eggs to the pan with the garlic powder, salt, and black pepper. Keep frying until the mix starts to harden up.

  4. Spread the eggplant slices on a baking sheet and spoon the filling onto each eggplant slice. Top each slice with the muenster cheese. Bake at 350 degrees for 20-25 minutes.

Recipe Notes

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