Eggplant Parm

Eggplant Parm

Table of Contents

Calories Per Serving: 245

Servings: 4


1 eggplant
1 T. coconut flour
¼ c. golden flax meal
2 tsp. Italian seasoning
½ tsp. garlic powder
1 egg
¼ c. coconut oil
¼ c. tomato paste
¼ – ⅓ c. water
2 T. nutritional yeast
pink salt, to taste


  1. Preheat oven to 350 degrees.
  2. Whisk egg in bowl.
  3. Combine coconut flour, flax meal, italian seasoning, and garlic powder in separate bowl.
  4. Slice eggplant into ¼ inch rounds.
  5. Melt coconut oil in skillet over med-high heat.
  6. Dip eggplant slice in egg then transfer to other bowl and coat with breading mixture.
  7. Transfer to skillet and cook evenly on both sides, until golden brown.
  8. Repeat with remaining eggplant slices and place on greased baking sheet.
  9. Stir together tomato paste, water, nutritional yeast, and pink salt until thick sauce is formed.
  10. Top each eggplant slice with sauce and spread to coat.
  11. Bake for 5-10 minutes.

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