Baked Eggplant Parmesan
Ingredients
The eggplant
The dredging station
-
½
cup
gluten free flour
-
½
cup
nut milk
-
¾
teaspoon
garlic powder
-
to taste
sea salt
-
to taste
ground black pepper
-
½
cup
breadcrumbs
The assembly
-
2
cups
tomato sauce
-
8-12
ounces
small fresh mozzarella balls
-
handful
vegetarian parmesan cheese
-
handful
basil
Instructions
- Preheat the oven to 425°F.
- Arrange the eggplant slices on a greased baking sheet and sprinkle with salt; let sit for 10 minutes.
- Wipe off the salt and moisture from the eggplant.
- Set up a dredging station with flour, nut milk, and a mixture of breadcrumbs, garlic powder, salt, and pepper.
- Dredge the eggplant slices in flour, then dip in nut milk, and coat with the breadcrumb mixture.
- Bake the eggplant for 20 minutes, flipping halfway through.
- Spread ½ cup of tomato sauce in a baking dish, layer with eggplant, sauce, and mozzarella; repeat layers.
- Top with vegetarian parmesan and bake for an additional 10-15 minutes, broiling until golden brown.
- Let cool slightly, garnish with basil, and serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
300
Total fat
13g
Total carbohydrates
33g
Total protein
17g
Sodium
686mg
Cholesterol
83mg
You might also like