This is one of my favorite ways to fix eggplant. It's similar to eggplant parmesan but you cook each slice and once they are done you can stack them or leave them separate. I like to cook pasta and serve these over the pasta with the extra marinara sauce over the pasta. Add a side salad and you have an amazing dinner. I haven't tried it, but I think it would also make a great sandwich! There are a couple of steps to getting these ready for the oven but this dish is totally worth it.
- 1 medium globe eggplant
- 6 cloves garlic, minced
- 1/2 cup non-sweet almond milk
- 1/2 cup coconut flour
- 1 cup bread crumbs
- pasta
Seasoning for bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- a few grinds of black pepper
Eggplant topping
- 1 cup marinara sauce (plus extra for the pasta)
- vegan mozzarella cheese, shredded
- nutritional yeast
Slice the eggplant into 1/2 inch thick circles. In the first bowl the coconut flour.
In the 2nd bowl add the garlic to the milk and stir.
In the 3rd bowl add the spices and pepper to the breadcrumbs, stir.
Use a fork to help you turn and/or remove the slices from each bowl. Coat eat slice in flour, then milk wash and finally in breadcrumbs. Place slices on parchment lined baking sheet.
Bake for 20 minutes. Start the water for your pasta and cook it according to package directions.
Add a dollop of marinara to each slice then spread from edge to edge. Top with mozzarella and return to oven for 12 minutes.
Sprinkle each slice with nutritional yeast.
Serve the slices over pasta with extra marinara and a side salad.
Remove from oven and increase oven to 425F. Turn each slice over.
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