Go Back

Eggplant "Parmesan" (Whole30, Paleo, Vegan)

This easy Eggplant "Parmesan" is simple but tasty enough that everyone will enjoy it on their Whole30, paleo, or vegan diets!
Prep Time 15 mins
Cook Time 10 mins
Course dinner
Cuisine American, Italian
Servings 4
Calories 300 kcal


  • 2 tbsp flax meal
  • 6 tbsp water
  • 1/2 cup cassava flour
  • 1 eggplant
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1 jar marinara sauce (check for compliance if on the Whole30)
  • 1/4 cup olive oil


  • In a medium bowl, mix together the flax meal and water. Set aside and allow it to congeal.
  • In another medium bowl, mix together the cassava flour, salt, onion powder, garlic powder, and Italian seasoning. Set aside.
  • Slice the eggplant into discs, about 1/8" to 1/4" thick.
  • Coat the eggplant in some of the flax egg mixture. Then, directly place it in the cassava flour mixture and coat generously.
  • Heat the olive oil in a pan to about medium to medium-high heat. Once it has heated, add the coated eggplant to the oil. It should immediately form bubbles around the eggplant.
  • Cook the eggplant on each side until golden, about 2-3 minutes each side.
  • Once the eggplant is cooked, remove it from the oil and place on a plate lined with paper towels.
  • Repeat steps 4-7 until all eggplant slices have been cooked.
  • Serve eggplant covered in warm marinara sauce, or sauce of your choice!
  • To store, store eggplant separately and heat back up in the AirFryer at 370° F for about 5 minutes before adding warmed sauce.
Keyword eggplant, marinara sauce, parmesan