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Keto/Low Carb Fried Eggplant

3 medium to large sized eggplants
6 eggs beaten
1 1/2 cups parmesan cheese
1 1/2 cups romano cheese
1 cup almond flour
1 cup coconut flour
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
oil for frying

Slice eggplant into rounds of 1/4 inch in thickness, place on a surface and use 1 tablespoon of salt to salt both sides and let sit for 15 minutes. Add beaten eggs and parsley to a bowl and mix well and set aside. Combine almond flour, coconut flour, garlic powder, onion powder, salt and pepper and mix well and also set aside. In another bowl, combine cheese, oregano and paprika (for color).

Use a paper towel to dry off excess moisture on the eggplant. Once dry dip eggplant rounds in flour mixture, then egg, then cheese. Turn skillet (or fryer) on medium heat and add the oil. Cooking in batches, fry eggplant 2 to 3 minutes each side or until browned nicely. Once done, set fried eggplant on a platter with a paper towel to absorb excess oil.