Eggplant is one of my favorite vegetables to make. It’s easy to work with and offers up a “meaty” dish (without meat, of course). It really is the perfect plant-based dinner! I often make a traditional gluten-free eggplant parmesan that is so delicious!
While you can get eggplants in most grocery stores year round, they are best when they are in season from July to October. As we near the end of eggplant’s peak season, I decided to whip up a new recipe featuring this delicious purple vegetable.
I used my trusty almond flour made by Honeyville. Honeyville’s nutrient-dense almond flour* never lets me down! It’s certified gluten-free and packed with 6 grams of protein per serving too. I’ll take that over white flour or breadcrumbs any day!
Creating this dish takes a little planning ahead, as you need to first salt the eggplant slices and let them rest. Salting is necessary in extracting the bitter moisture from the eggplant. Simply set eggplant slices on a paper towel, sprinkle each slice with a little salt, and leave the slices alone for 30-60 minutes. You notice that in about 30 minutes, moisture begins to pool at the top of the eggplant. Right before you cook the eggplant, simply wipe the moisture away. For a less salty dish (recommended), rinse each piece under cold water and pat dry. If you do not rinse the eggplant, it will taste a bit salty when you eat it.
Please note that some people don’t salt their eggplant, and that is fine too. It’s optional and sometimes I don’t salt my eggplant and notice no difference in the taste (I do, however, notice a difference in the texture). Some chefs say you do not need to salt your eggplant ever, but others say if you plan to fry it, salting your eggplant prior to cooking will ensure the dish turns out less greasy. I agree! Because we are pan frying the eggplant in this recipe, I personally think salting the eggplant first is a necessary step.
I hope you enjoy these gluten-free fried parmesan eggplant slices. Serve them alone or with a side of marinara sauce. I served mine plain alongside some gluten-free brown rice noodles from Tinkyada*.
I hope you enjoy this fun way to enjoy nature’s delicious purple plant one last time before eggplant season comes to an end.
Gluten-Free Parmesan Almond Flour Eggplant
- 1 medium eggplant
- Pinch of salt
- 1 large egg + 2 Tbsp water
- 1 cup Honeyville Blanched Almond Flour
- 1 cup shredded parmesan cheese
- 2 tsp. garlic powder
- Pepper to taste
- Avocado oil, as needed
Slice eggplant into about 1/2 inch slices (about 12 slices) and arrange in a single layer on a paper towel. Lightly salt each eggplant slice. Set aside for 30-90 minutes.
Rinse eggplant in cold water (to remove salt) and set aside to dry.
In a small bowl, whisk egg with 2 Tbsp of water to create egg wash.
In a separate medium bowl, combine flour, cheese, garlic powder and pepper. Mix well.
Lightly coat pan with avocado oil and heat over medium high heat.
Dip each eggplant slice in the egg wash, then in the flour mixture, and then add to the hot pan.
Cook each slice for about 2-3 minutes on each side or until slightly browned. Add additional drizzle of oil to the pan with each flip. Remove to a paper towel.
Working in batches, continue to fry the eggplant slices. Add more oil to the pan between new batches.
Recipe inspired by All Day I Dream About Food
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