Looking for an easy and delicious snack idea? These healthy Eggplant Parm Bites are crunchy and crispy and seasoned just right! Like a little bite of eggplant Parm, but made healthy, gluten-free and optionally dairy-free. Serve as a snack or as an appetizer!
Gluten Free Eggplant Parmesan Bites
These Gluten Free Eggplant Parmesan Bites are highly addictive! With a crispy crunchy coating made from almond flour, they are pan fried and served with your favorite marinara sauce. They’ll be loved be all! While this recipe makes enough to serve about 4-6 people, you may be left wishing you had double or tripled the recipe because they are THAT good!
How to Make Eggplant Parm Bites
Like any eggplant parmesan dish you are doing to start off with a breading situation! First you’ll whisk up your eggs to help the breading stick! As always, make sure to season as you go so add in a pinch of salt and pepper to your eggs.
Here we are using our classic gluten-free breading mix which is made up of almond flour and seasoning. To make this eggplant “parmesan” we added in parmesan cheese. If you are strictly dairy-free go ahead and leave that out. We tested it both ways and both were delicious.
Next, cut up your eggplant into bite sizes pieces, about 1″ or so. Sprinkle with salt and then begin breading the eggplant!
First the eggplant goes in the egg to coat. Next it’s coated with the almond flour “breadcrumbs” and finally it’s fried! I use avocado oil when I fry because it’s a great healthy fat with a high smoke point, but you can use whatever you are comfortable with that is good for frying.
After you have lightly fried the eggplant cubes, serve immediately with your favorite marinara. Seriously, you’re going to love these!
Ingredients for Gluten Free Eggplant Parmesan Bites
Fresh Parmesan Cheese (omit for dairy-free)
Avocado oil, for frying
Marinara sauce, for serving
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This Roasted Eggplant Dip is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!
Roasted Eggplant Dip Recipe
It’s mid-summer and I can guess you are looking for ways to use up all those veggies you are either harvesting or finding at your local farmer’s market or CSA, right? This Roasted Eggplant Dip recipe is the perfect way to do so! This veggie dip couldn’t be simpler to make: roast off a few veggies, puree and serve with homemade gluten-free crackers and raw veggies. This flavorful eggplant spread is the perfect healthy appetizer to serve guests for your next BBQ or party! Plus it’s dairy-free, Paleo and Whole30 friendly!
Eggplant Dip Ingredients:
Salt and Pepper
Is Eggplant Healthy?
Eggplant is a low-calorie nutrient-dense food that is high in fiber and many other nutrients. You should feel good about eating this healthy dip!
Can you Make This Ahead of Time?
You can make the dip 1 day ahead of time. Let dip come to room temperature, or warm briefly in the toasted oven before serving.
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Optional: 1/2 teaspoon maldon sea salt for garnish
Preheat oven to 400 °F.
Line a baking sheet with parchment paper
Place cut veggies and whole garlic cloves on baking sheet and drizzle with sea salt, pepper, and oil; roast for 40 minutes. Let cool.
Transfer vegetables into food processor and add lemon juice.
Pulse until smooth. Taste and adjust seasoning as desired.
While dip is cooling, make crackers.
Bring the oven down to 300 °F.
In a mixing bowl combine all ingredients and mix well
Line a baking sheet with parchment paper or your slipmat
Place ball of dough in the center and cover with another piece of parchment paper
Using a rolling pin, roll out dough until 1/8 inch thick. The thinner the crispier they will be!
Using a pizza cutter, cut squares to desired size.
Bake for 15-20 minutes until golden brown. Let cool.
Place dip in desired serving bowl and serve with crackers, carrots, and any other veggies of choice!
*Photos updated April, 2017.
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This Tomato, Eggplant and Chickpea Stew is a quick, hearty weeknight meal that uses up all the fresh summer veggies that are starting to roll in! Serve it as a vegetarian meal, or pair it with your favorite protein for a gluten-free and dairy-free dinner!
Tomato, Eggplant Chickpea Stew
Hello summer produce! This Tomato, Eggplant and Chickpea Ragout is a hearty vegetarian main dish that is both light and satisfying. It’s also super quick to make, making this weeknight dinner a 30 minute meal! You can serve it as is, or you could pair it with another protein like fish or chicken, or you could pair this with pasta or spiraled veggies.
Here’s what you need to make it:
1 Large Eggplant
Salt and Pepper
1 Can Diced Tomatoes, or 3 Large Fresh Tomatoes
Fresh Baby Spinach
Do you have to peel the eggplant?
You can eat the skin of an eggplant and it does contain nutrients. But larger eggplants have tougher skins, and they do not do well in quick braised dishes like this one. Therefor, we are recommending to peel the skin off.
Can you mix up the veggies in this?
Yes! While we love the combination of eggplant, tomato and chickpea, you can substitute in other vegetables like:
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Add tomatoes and chickpeas, increase heat to medium-high and cook for about 10 minutes, until the sauce has reduced slightly.
Return the heat to medium-low and stir in the spinach.
Taste and adjust seasoning and serve immediately. You can serve it as is for a vegetarian meal or serve with protein of choice, or pasta.
I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
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This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!
Sheet Pan Greek Meatballs with Veggies and Chickpeas
We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.
We used a bunch of veggies like red onions, peppers and eggplants to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!
What vegetables go with meatballs?
We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:
cauliflower (small florets)
broccoli (small florets)
diced zucchini or summer squash
Tips for sheet pan cooking:
Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
Watch the video:
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1/2 cup feta cheese, plus more for garnish (optional)
2 green onions
1 lb. ground chicken (white or dark meat)
parsley, for garnish
Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.
For dairy-free: leave out the feta!
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This Loaded Grilled Eggplant with Creamy Herb Sauce is the perfect vegetarian dish to serve all season long! The perfectly grilled eggplant is topped with a nut based vegetarian filling, a creamy sauce and finished with tons of fresh herbs. It’s unique and is so delicious. It’s also gluten-free and Paleo and Whole30 compliant.
Loaded Grilled Eggplant Recipe with Creamy Herb Sauce
If you are looking for a hearty vegetarian Summer dish perfect for a Summer BBQ this is it! This grilled eggplant topped with a meatless umami flavored nut mixture and a creamy sauce will be the hit of any part it’s served at. This interesting dish will be loved by meat eaters and non-eaters alike.
The inspiration for this recipe came from Yotom Ottolenghi’s cookbook, “Jerusalem”. He has an eggplant dish where he covers the eggplant in za’tar, baked it and then tops it with a buttermilk sauce! Ever since seeing it, I had to try to make my own dairy-free version with all sorts of fresh summer herbs!
If you have ever cooked with baby eggplant before you know that they are not just adorable, but also have a slightly sweet flavor. The combination of the grilled baby eggplant with the savory creamy sauce is perfection. We now want to use this sauce on everything!
Steps to Make This Grilled Eggplant Recipe:
Make the dressing
Toast the meatless nut mixture
Grill the eggplant
Assemble the eggplants!
How to Grill Eggplant
Slice the eggplant or cut in half, as desired. Score the eggplant if cutting in half.
Salt the eggplants for about 30 minutes to let the excess moisture drain out
Pat the eggplant dry
Brush with olive oil and pepper
Grill for 3-4 minutes on each side, until golden brown and soft to touch.
Watch the video:
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Place all dressing ingredients in a blender and blend until well combined. Taste and adjust seasoning as needed. Place dressing in the fridge until ready to serve.
In a small saucepan, add the ingredients for the nut crumble over low heat. Mix until well combined and toast the nuts until fragrant. About 5-10 minutes. Set mixture aside until ready to serve.
Slice eggplant in half and score the flesh. Brush with olive oil and spices. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place eggplant on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.
Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!
*You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!
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This Italian-style Eggplant Lasagna Rollatini is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! It’s one of my favorite Italian dinners to whip up.
It is week SEVEN of the CSA summer series with my ladies Fed and Fit and PaleOMG. Do you know what that means? Aside from there being TWENTY-ONE recipes so far in this awesome series, I GET MARRIED ON SATURDAY. HOLY WHAT!
Yep, it’s here. Just a few days away, and our family and friends start arriving in town TOMORROW. I am totally freaking out of excitement, and also because this day (a year and a half of planning) always seemed so far away, and now it’s HERE. Total madness. Make sure you follow along on social for updates!! I cannot wait to share it all with you guys!
I am totally in love with this dish. I can tolerate some dairy these days, and if you can, this is s a MUST-MAKE. I do always recommend buying local, raw dairy.
Slice eggplant into 1/4-inch slices. Sprinkle with salt and set aside.
Pat eggplant dry and drizzle with oil. Bake for 15 to 20 minutes, flipping halfway through. Remove eggplant and let cool down slightly.
In a bowl, combine ricotta, mozzarella, Italian seasoning, garlic, and salt.
Line baking dish with 1/3 cup of sauce and begin assembling rollatinis: place about 1 tablespoon (depending on size of your eggplant) of the cheese mix. Gently roll and place into the baking dish and repeat until all is used.
Top with remaining sauce, cover with remaining cheese, and bake for 30 to 40 minutes until cheese is bubbling.
This salad is filled with massaged, thinly sliced kale that makes eating your greens easier than ever! Thinly slicing beets and roasting them makes them get crispy but still soft inside. And the whole salad is finished off with candied bacon which is sweet, savory and crispy. You’ll absolutely love this salad…and that’s saying something since I hate salads.
This Asian-inspired chilled crab and cucumber bowl is going to knock your socks off. The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. Make it your own and enjoy!