Breaded Eggplant (Gluten Free)

Eggplant parmesan is one of my favorites. But the cheese and high-carb breading make this difficult to enjoy on a regular basis in our home. This gluten-free, vegan dish is a family favorite. Steve and our kiddos have even declared that it surpasses restaurant eggplant parmesan in taste. Serve with a side of pasta and marinara or a side of roasted vegetables.


1 large eggplant, sliced in ¼ inch discs

1 cup unsweetened, unflavored almond milk

1 cup almond flour

2 tsp garlic powder

1 tsp oregano

½ tsp basil

½ tsp ground black pepper

1 cup olive oil

2 cups pre-made marinara


  1. Pour almond milk in a shallow dish. Mix almond flour and herbs in another shallow dish.
  2. In a large, non-stick, medium-high heated pan, add ¼ cup oil.
  3. Dip each eggplant disc in almond milk and then cover with the almond flour mixture.
  4. Place discs in the pan. Drizzle sides facing up with another ¼ cup oil.
  5. When one side is browned, carefully flip and brown other side.
  6. Place browned discs on parchment-paper lined baking sheet. Place in a 350-degree F oven for 15 minutes.
  7. Repeat steps 2 through 6 until all eggplant has been used. Top with warmed marinara.
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