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Eggplant "Parmesan"

When London starts to get colder I’m always craving for some warming and comforting dishes. This egg plant parmesan with marinara sauce is crispy and warm and you can have it as a side dish with pasta or mashed potatoes for a warm and cozy dinner.


Serves: 4

Prep time: 15 min

Cooking time: 20 min


Ingredients

  • 1 – 2 eggplant

  • 1 cup chickpea flour ( or any other flour)3 tbsp cornstarch

  • 1/3 cup panko bread crumbs

  • 1 tsp dried oregano

  • 1 tsp onion or garlic powder

  • Salt and pepper to taste

  • 1/4 cup unsweetened almond milk

  • 1/4 cup vegan parmesan cheese ( can substitute with nutritional yeast)

  • 3 tbsp avocado or olive oil


Method

  1. Preheat your oven to 400 F or 200 C.

  2. While its heating up slice your eggplant into 1/8 inch thick slices.

  3. Line a baking sheet with parchment paper.

  4. Set your dipping stations:You will need to set 3 different bowls to soak your egg plant in the panko parmesan, chickpea flour coat and your wet ingredients.

  5. This will make the eggplant to hold its crispy parmesan crust.


Wet Ingredients Bowl:

  • 1/2 unsweetened almond milk

  • 1 tbsp cornstarch

Mix well and let sit for 3-5 minutes to let the cornstarch do its binding magic.


Flour Coat Bowl:

  • 1/2 cup chickpea flour ( or any flour you have at hand)

  • 2 tbsp cornstarchPinch of sea salt

Whisk with a fork to combine all ingredients.


Parmesan Crust Bowl:

  1. 1/3 cup panko bread crumbs ( I used gluten free panko bread crumbs)

  2. 1/4 cup chickpea flour

  3. 1/4 cup vegan parmesan cheese

  4. 1 tsp dry oregano

  5. 1 tsp onion or garlic powderPepper and salt to taste

  6. Whisk with a fork to combine all ingredients.

  7. Dip and cover on both sides your eggplant slices; first in the flour coat bowl, then in the almond milk bowl and finally in the panko parmesan bowl. Line them up on your parchment paper lined baking sheet and let them set for 1-2 min.

  8. While the eggplant is setting heat a large frying pan over medium heat, add oil and heat it up for 2-3 min until very warm.

  9. Add your eggplant slices and fry them for 1 min each side until the crust is gold and crispy.

  10. Place your eggplant slices into your baking sheet lined with parchment paper and bake eggplant for 10-15 min flipping once half way to ensure both sides are crispy.


~For more flavour prepare or buy some marinara sauce to dip the eggplant parmesan when serving.

* Notes: I used chickpea flour because it is a great source of fibre, it adds protein to my recipes and stabilises blood sugar.

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