• Audrey Green

Almond Flour Eggplant Parm (V, GF)

I originally made this recipe when I was experimenting with "vegan keto" and it is definitely one I would eat keto or not! It is completely gluten free, full of flavor, and 100% vegan!

Almond Flour Eggplant Parm (V, GF)

Time 30-40 minutes

Servings 4

Calories 168


  • 1 eggplant cut into 12 rounds

  • 1/4 cup blanched almond flour

  • 2 tbs ground flax seed

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1 cup of your favorite jar marinara sauce or make your own (that's what I do!)

  • 1/2 a package of Miyoko's Vegan Mozzarella (the best vegan mozzarella out there)

Serving Suggestions

  • 8 oz. Banza chickpea pasta

  • 8-12 oz. pasta of your choice

  • spiralized zucchini (my preference)


  1. Preheat the oven to 425F and line a baking sheet with parchment or silicone mat.

  2. You'll need to salt both sides of your eggplant slices and let them sit for about 10 minutes then dab lightly with paper towel to remove extra moisture.

  3. Add the almond flour, ground flax, salt, garlic and italian seasoning in a medium bowl.

  4. Dip each eggplant slice in the almond flour mixture (the moisture of the eggplant helps the "breading" stick so you don't need an egg wash) and put on baking sheet, do this to all the eggplant slices.

  5. Bake about 15 minutes and flip. Bake the other side for 15 more minutes.

  6. Take out eggplants and top with marinara and a small piece of the vegan mozzarella. Return to oven and bake an additional 5 minutes until cheese is melted.

  7. Serve immediately with your noodles!


Serving: 1/4 of recipe | Calories: 168 | Carbs: 13.4g | Fiber: 4.3g | Fat: 12.4g | Protein: 4.9g

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