Eggplant UnParmesan


  • 3/4 cup Erewhon Cornflakes, crushed
  • 3/4 cup almond meal
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 egg 2 tablespoons milk or non-dairy milk
  • Olive Oil
  • 2 medium to large eggplant, slice 1/4" thick
  • prepared spaghetti sauce


  1. In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning.
  2. In a separate bowl combine the egg and milk.
  3. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.
  4. Dip the eggplant in the egg wash, then in the crumbs.
  5. Cook in olive oil until both sides are golden brown.
  6. Top with spaghetti sauce and enjoy.