Vegan Eggplant Parmesan
Category
Main Course
Prep
15 minutes
Cook
30 minutes
Style
Italian
Technique
Bake
Diet Friendly
Vegan
Daily Recipe: March 09, 2023
This recipe is an interesting take on a classic Italian dish. The featured ingredient is Eggplant which is in season during March and pairs perfectly with Italian flavors like tomato sauce and basil. The dish is vegan, healthy and perfect for a warm spring day in NYC.
Ingredients (for 2)
- Eggplant - 1 large - sliced into 1/2 inch rounds
- Gluten-free panko bread crumbs - 1 cup
- Almond flour - 1/2 cup
- Garlic powder - 1 tsp
- Dried basil - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Unsweetened almond milk - 1/4 cup
- Vegan mozzarella cheese - 1 cup
- Tomato sauce - 2 cups
- Olive oil - 2 tbsp
Preparation
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Step 1 - 🌡️🔥👨🍳Preheat oven to 425°F.
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Step 2 - 🧾📄🍪Line a baking sheet with parchment paper.
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Step 3 - 🥣🥄🌶️In a shallow dish, combine panko, almond flour, garlic powder, basil, salt & pepper.
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Step 4 - 🥛🥣🍴Pour almond milk into a separate shallow dish.
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Step 5 - 🍆🍛🌾Dip each eggplant round in almond milk and then coat in panko mixture, pressing the mixture onto both sides of the eggplant to adhere.
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Step 6 - 🍆🛣️🧾Place the breaded eggplant onto the prepared baking sheet.
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Step 7 - 🛢️🍆🌿Drizzle with olive oil.
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Step 8 - 🍆🔥👨🍳Bake the eggplant for 15-20 minutes or until golden brown on the bottom.
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Step 9 - 🍳🔄🍆Remove from oven and flip the rounds over.
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Step 10 - 🍅🧀🍆Top each round with a spoonful of tomato sauce and a pinch of vegan mozzarella cheese.
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Step 11 - 🍴🔙🍆Return the baking sheet to the oven and bake until cheese is melted and bubbly, about another 10 minutes.
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Step 12 - 🔥🍆🌿Serve hot, topped with fresh basil.
Additional
For a more kick of flavor, sprinkle with red pepper flakes before serving.