Whole30 “Breaded” Eggplant

okay so, i’ve been asked multiple times to share this recipe and i’ve, i’ll admit, made empty promises about sharing it sooner. but with work deadlines, a cappella rehearsals concerts and music video shoots, personal shoots, updating my website, hanging with friends and finding time to relax, i just haven’t had time to cook this dish and photograph it properly. so, I’m doing things a little backwards now. 

here is my Whole30 breaded eggplant without photos. for those of you who follow me on IG, you know how delicious this dish looked (and how it caught on pretty quickly in the LA community cc: Synjin). for those of you who don’t follow me on IG, well, 1) wth are you doing? go follow me and 2) trust me. this dish is so so so good. photos will come soon… i promise 😉


1 eggplant

1 cup almond flour (I’ve used blanched and unbalanced whole. Doesn’t matter)

2 tsp nutritional yeast

1 tsp garlic powder

1 tsp salt 

1/2 tsp black pepper

1/2 tsp dried oregano

1-2 eggs

oil (avocado or grape seed are best)

store-bought tomato sauce (i recommend rao’s)


preheat oven to 350.

slice your eggplant into 1/4 inch rounds. you want these to be pretty thin so that they cook all the way through, so use a sharp knife! pat your eggplant slices dry. optional: sprinkle them with salt, let it sit for a few minutes, and then dry them. i found this step to be unnecessary, but it takes out excess moisture.

combine your almond flour, salt, pepper, oregano, garlic powder, and nutritional yeast in a shallow bowl or plate. crack one egg into another bowl and scramble it up. add salt and pepper to your egg.

now it’s time to bread. dip your dry eggplant slices into the egg. let alllllll of the excess drip off; you really don’t need too much egg coating the slice. now dip your eggplant into the “bread” crumbs. press it down so it’s nice and evenly coated. you can even roll the sides in the crumbs so it sticks all around.

once you’ve breaded a good amount, put a sauté pan on medium heat. add your oil just to coat the pan (i used avocado oil, but you can use grape seed, olive oil, canola…). sauté on both sides until the “bread” crumbs are golden.

as your eggplant is getting cooked, place it on a baking sheet and keep it in your warm oven. this ensures that the eggplant is fully cooked, and it keeps it warm for when you’re ready to eat!

at some point in this recipe, heat your sauce either on the stove in a saucepan or in the microwave.

once everything is cooked both in the sauté pan and in the oven, you’re ready to eat! serve with warm marinara sauce on the side, dip and enjoy.

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