This is a Whole30 and Paleo variation of one of my favorite Italian dishes. It’s low carb, dairy & grain free, vegan, and does not compromise on taste. It’s just as crispy, flavorful and delicious as the eggplant parm you know and love.
I’m currently on a round of Whole30 and let me tell you, Italian is the kind of food I crave the most but is also the hardest to recreate in a way that’s actually satisfying. I was talking to my sister recently and she was telling me about an amazing eggplant parm sandwich she ate that left her feeling not-so-good afterward, and I immediately knew I could make a healthier version! I serve mine with a no-sugar marinara sauce (there are many great options in the grocery store – make sure to read your labels!) and zucchini noodles which are one of my favorite pasta replacements when prepared correctly. See my post here for directions on how to prepare the best non-watery zoodles.
Tips for the BEST Whole30 Eggplant “Parm”:
- Slice your eggplant ahead of time and set on a clean kitchen towel or paper towels. Season with salt and let sit about 20 minutes before dredging to make sure there isn’t any excess water. Soggy eggplant is a big no-no.
- Make sure the “bread” crumbs are well seasoned! This is where all the flavor will be so don’t be shy with your salt, pepper, and spices.
- I like to pan fry my eggplant parm in some avocado oil for the most authentic flavor, but you could easily bake or air fry these to reduce the oil used.
- This recipe makes amazing leftovers – you can freeze the fried eggplant discs without sauce and re-heat them in the oven or air fryer for maximum crispiness.
If you want, you can take this recipe a step further and bake the fried eggplant in some marinara topped with mozzarella cheese until it’s golden brown and bubbly – yum!! Definitely a crowd pleaser.
Hopefully you don’t need further convincing that you need this Eggplant “Parm” in your life! Even if you are eating clean, you CAN still eat the amazing foods you love.
Grain Free and Dairy Free Eggplant “Parm”
Ingredients
- 1 Large Italian Eggplant
- 1/2 Cup Arrowroot Powder
- 2 Eggs
- 1 Cup Almond Flour
- 1/4 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- Avocado Oil for shallow frying (about 1/4 – 1/3 cup)
- Marinara Sauce for serving
- Mozzarella Cheese (Optional)
- Zucchini Noodles for serving
Instructions
- Slice eggplant into about 1/4 inch thick rounds. Set on a clean kitchen towel or paper towels, salt liberally and let sit for about 20 minutes before dredging.
- Place the arrowroot powder into a large shallow bowl or plate, then scramble the egg in a separate bowl.
- In a third shallow bowl or plate, prepare the “bread” crumb mixture: Combine almond flour, salt, pepper, garlic powder, onion powder, basil and oregano in a large shallow bowl or plate.
- Pat the eggplant discs dry, then dredge in the arrowroot, shaking off any excess. Dip in the egg next, followed by the almond flour mixture. Set aside while the pan is heating up.
- Heat a large nonstick pan over medium-high heat and add just enough Avocado oil to coat the bottom of the pan. Carefully place the breaded eggplant into the oil (do this in batches so not to overcrowd the pan) and fry about 5 minutes on each side or until the breading is golden brown and the eggplant is tender. Set on a paper towel lined plate until the rest of the eggplant is fried.
- Wipe out the bottom of the pan if needed between batches so the leftover almond flour doesn’t burn, and repeat until all eggplant is cooked.
- Optional: Preheat the oven to 400 degrees and layer the eggplant with marinara in a baking dish. Top with Mozzarella cheese and bake until brown and bubbly, about 20 minutes.
- Serve with zucchini noodles or side of choice!
Notes
To freeze leftovers, let fried un-sauced eggplant discs cool completely, and then freeze in an airtight container for 3-6 months. Reheat in oven or air fryer until eggplant is cooked through, then add sauce and serve as desired.
Nutrition Facts
Grain Free and Dairy Free Eggplant “Parm”
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 380 | |
| % Daily Value* | ||
| Total Fat 27.1g | 41.5% | |
| Saturated Fat 3.4g | 15% | |
| Trans Fat | ||
| Cholesterol 82mg | 27.3% | |
| Sodium 213mg | 8.9% | |
| Total Carbohydrate 28.7g | 9.3% | |
| Dietary Fiber 5.9g | 20% | |
| Sugars 5.9g | ||
| Protein 6.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 43mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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