Eggplant Parmesan
I created this recipe while cooking for a family who follows a pescatarian diet, meaning the only animal protein they eat is fish. They were craving chicken parmesan, so I figured why not make it but substitute the chicken for eggplant. This recipe has a wonderful crispy texture on the outside and perfectly cooked eggplant on the inside. To bring the cheesy flavor I replaced the cheese with nutritional yeast. This dish is very nutritious but decadent at the same time! Enjoy with any additional protein or veggies on the side! I love to adding marinara sauce underneath the eggplant. If I do not have the time to make the sauce, I recommend using Rao’s Marinara.
eggplant Parmesan (plant based)
Serves 4-6
Prep time: 25 mins
Cook Time: 25 mins
Total time: 50 mins
INGREDIENTS
2 large globe eggplants, sliced ½ inch rounds
1-2 tbsp olive oil
1 cup all purpose flour, or any gluten free alternative
1-2 cups almond milk, or any dairy free milk
1 cup panko bread crumbs, or any you prefer
¼ cup nutritional yeast
1 tbsp garlic salt
1 tsp pepper
1 tsp salt
1 tbsp Italian seasonings or dried oregano
1 jar Rao’s marinara sauce
INSTRUCTIONS
Preheat the oven to 400°F and drizzle 2 baking sheets with olive oil.
Slice off the top and bottom of your eggplant then cut them into ½-¾ inch rings. Place slices on top of a paper towel and sprinkle salt over each piece. This helps remove the moisture. Let sit for 10-12 minutes, then pat dry.
Grab 3 dipping bowls. Add your milk to one. Next mix the AP flour with your spices (garlic salt + Italian seasoning + pepper), then mix your bread crumbs and nutritional yeast together.
Begin dipping the eggplant. First dip in the all purpose flour mixture. Coat the whole piece of eggplant. Then dip into your almond milk, coat both sides. Lastly dip into your bread crumb mixture. Then transfer each eggplant slice to the baking sheet, make sure not to stack any pieces.
Place your eggplant into the oven for 10 minutes then flip each piece and bake for another 10 minutes. If it's not as golden as you'd like, turn your broiler to high and let the eggplant cook for another 2 minutes.
Enjoy with marinara sauce underneath or on top of your eggplant!
Serve immediately while still warm + delicious! Bon Appetit!
Enjoy!
Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__
