Vegan Eggplant Parmesan
Ingredients
Eggplant Parmesan
-
1
medium
eggplant
-
¼
cup
unbleached all-purpose flour
-
1
cup
panko breadcrumbs
-
2
Tbsp
vegan parmesan
-
1
tsp
dried oregano
-
¼
tsp
sea salt
-
½
cup
unsweetened plain almond milk
-
1
tsp
cornstarch
Pasta and Sauce
-
8
ounces
pasta
-
2
cups
marinara sauce
Instructions
- Slice the eggplant into thin rounds and sprinkle with sea salt to draw out bitterness.
- Let the eggplant rest for 15 minutes, then rinse and dry thoroughly.
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Set up dipping stations with almond milk and cornstarch, flour, and seasoned breadcrumbs.
- Dip the eggplant slices in flour, then in the almond milk mixture, and finally in the breadcrumbs.
- Arrange the coated eggplant on the baking sheet and bake for 20-30 minutes.
- In a skillet, heat olive oil and sauté the baked eggplant slices for extra crispiness.
- Prepare the marinara sauce by heating it in a bowl or on the stove.
- Cook the pasta according to package instructions and keep warm.
- Serve the pasta with eggplant slices and marinara sauce for dipping.
Nutrition Facts (estimated)
Servings
2
Calories
654
Total fat
11.2g
Total carbohydrates
125.7g
Total protein
21.5g
Sodium
1455mg
Cholesterol
0mg
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