Almond Flour Crusted Eggplant

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Main Courses | Oct, 14 2019

Almond Flour Crusted Eggplant

This recipe resembles eggplant Parmesan, but with a healthier twist. I topped it with Goat cheese instead of Parmesan for better digestion. Eggplant is a great source of phytonutrient, Nasunin, an antioxidant found in the deep purple skin of the vegetable. Nasunin is a potent antioxidant that has been shown to protect the cell membrane from damage and other free radical damage. Eggplants are a good source of fiber, folate, and other essential vitamins and minerals.  Bon Appétit!

Serving size 2-3


2 Cage-free organic egg

1 large eggplant

1- 1 ½ cups almond flour

1 tsp garlic powder

1 tsp onion powder

Himalayan sea salt

4 tbsp coconut oil

Ingredients for sauce:

1 28 ounce crushed tomatoes

2 tbsp tomato paste

1 handful fresh basil, chopped

1 tbsp olive oil

1/3 cup shallots, minced

3 garlic cloves, minced

salt and pepper


Step 1:

Cut the Eggplant 1 in thick slices. Place on a paper towel and sprinkle each slice of eggplant with Himalayan sea salt (This helps get some of the moister out)

Step 2:

While you wait for the eggplant start the sauce. Over a light heat gently sauté the shallots, garlic, and spices for 5 minutes. Add in the tomatoes and tomato paste. Let simmer for about 15 minutes to absorb all the flavors.

Step 3:

In a small bowl Wisk together the eggs. In another bowl mix the almond flour and spices.

In a large saucepan melt coconut oil over medium to high heat. (prepping to cook the eggplant)

*(You can also bake the almond flour crusted eggplant slices. 375 for 15-20 minutes)

Pat dry the eggplant slices. Dip the slices in the egg wash first then in the almond flour. Lightly brown each side in the pan about 5 minutes each side.

Stack the eggplant slices with tomato sauce and top with goat cheese (optional)


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