Vegan

EGGPLANT PARMESAN

INGREDIENTS

– 2 medium-sized eggplants, cut into 1/2-inch thick round – 1/2 tsp coarse sea salt, plus extra for sweating the eggplant – 1/2 cup gluten-free all-purpose flour – 1 3/4 cup gluten-free panko bread crumbs – 1 tbsp Italian seasoning – 4 tbsp grated vegan parmesan cheese – 1 cup unsweetened plain almond milk – 1 tbsp gluten-free cornstarch – Cooking spray – 1 1/4 cup shredded vegan mozzarella cheese

TO SERVE

– 16 oz gluten-free vegan spaghetti pasta, cooked – 4 cups vegan marinara sauce – 1/4 cup fresh basil, chopped

STEP 1

Preheat oven to 425°F and grease baking dish. Place wire rack on sheet pan, arrange eggplant slices, sprinkle with salt. Rest 20 minutes, rinse, pat dry.

STEP 2

Mix breadcrumbs, Italian seasoning, parmesan, and salt on one plate, and pour flour on another plate.

STEP 3

Whisk almond milk and cornstarch together in a bowl. Dredge eggplant slices first in flour, then dip in milk mixture, and coat in breadcrumb mixture.

STEP 4

Arrange coated eggplant slices in a single layer on greased baking dish and spray tops with cooking spray.

STEP 5

Bake vegan eggplant parmesan for 30 minutes. Top with mozzarella cheese and bake for an additional 10 minutes. Enjoy your delicious vegan meal!

Tips for Making  Vegan Eggplant Parmesan:

Make sure to salt your eggplant to draw out its bitter juices. Salting the eggplant will also remove the excess moisture for perfectly tender eggplant parm.

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