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!
Ingredients
- 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
Instructions
- 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.