Whole 30 Eggplant “Hold the Parmesan”

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Eggplant parmesan is the one dish that I order at Italian restaurants. Every time.  My love for Eggplant parmesan runs deep.  As I will eat eggplant parmesan without parmesan, without sauce, like a pizza, and eating breaded eggplant slices straight out of the fridge, still cold was my favorite snack as a child and still is my favorite snack as an adult.

So last month, when I decided to try Whole 30, I freaked out a little inside because I didn’t think I would be able to have any breaded eggplant slices! After the first day, I started to brainstorm on how I would get Eggplant Parmesan to fit into the whole 30 realm.

Did you know that the Organic Marinara Sauce from Aldi has no sugar in it? It is whole 30 compliant, and I recommend you get a few jars if you are going to start Whole 30.   I also found some Almond Meal when I went to Trader Joe’s a few weeks ago, and it worked out really well as a breading agent on my Eggplant.   I didn’t worry about adding parmesan cheese to this dish.  Dairy isn’t allowed on Whole 30.  I would rather skip the parmesan then use fake cheese.  If you’re not eating Whole 30 and are just making this recipe because you’re eating keto or gluten-free, I would just sprinkle parmesan on top.

I found that you have to cook the eggplant a little longer on the grill than you would usually cook it with regular breadcrumbs.  The eggplant tastes toasty and nutty, and the eggplant gets crispy and brown.  I loved this so much!

Step One: Prepare your Eggplant 

  • Leave the skin on!  You might as well get as many nutrients as possible!
  • Slice your eggplant into 1/2 inch slices
  • Remember to pat your eggplant slices dry before the cooking begins!

Cooking Options

I use my Cuisinart griddle when I make this eggplant.  Any Panini maker or a George Foreman Grill will also work great.  If you don’t have a griddle like this I would recommend cooking these on a stovetop grill pan. 

Whole 30 Eggplant Hold the Parmesan


  • 1 medium eggplant
  • 1 cup almond meal
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 4 eggs
  • 2-4 tablespoons olive oil
  • 1 jar no sugar added marinara sauce
  • basil


  1. Prep your eggplant.  Cut your eggplant into 1/2 inch slices and pat dry. 

  2. Prep your dipping station.  In one bowl, mix almond meal, garlic powder, and salt in another bowl beat four eggs. 

  3. Heat your skillet.  

  4. Put a few slices of eggplant in the egg mixture at a time.  Let the eggplant soak 1-2 minutes.  Take the eggplant slice out of the egg with tongs, and coat each eggplant slices with the Amond meal mixture. 

  5. Place each slice of eggplant on the skillet, and drizzle with a little olive oil.  Flip, and cook the other side, until each side is toasty brown.  Remove from heat. 

  6. Place the cooked eggplant slices on a dish. Cover with marinara sauce and basil and serve. 

I cannot emphasize how delicious this almond meal eggplant was.  These were so crispy and did not get a soggy overnight in the fridge.  I actually ate the leftovers for a whole 30 breakfast.



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