Vegan Eggplant Parmesan
 
Prep time
Cook time
Total time
 
Simple eggplant parmesan recipe to easily upgrade a pasta dish.
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 1 eggplant
  • ¼ cup almond flour
  • 1 cup rice flour
  • 1 tsp arrowroot starch
  • 2 tsp dried oregano
  • ¼ tsp sea salt
  • 1-3 tbsp nutritional yeast or vegan parmesan
  • ½ cup unsweetened almond milk or soy milk
Instructions
  1. Slice eggplant into thin rounds
  2. Add salt
  3. Arrange eggplant on a plate with a paper towel on top and something heavy over to help improve the taste
  4. Let the eggplant sit for 10-15 minutes
  5. Preheat oven to 350 degrees F
  6. Prepare three stations for dipping the eggplant
  7. Bowl 1: almond or soy milk + arrowroot in one bowl
  8. Bowl 2: rice flour in bowl + salt
  9. Bowl 3: almond flour + oregano + nutritional yeast
  10. Dip eggplant slices in flour, then almond milk mixture, then almond flour mixture
  11. Arrange on the baking sheet and pop in oven to bake for a total of 30-40 minutes
  12. Heat a pan with olive oil on medium-low heat
  13. Place each eggplant on pan to cook in olive oil, flipping when finished
  14. Serve with pasta, zucchini noodles or as a side dish
Recipe by The Crohn's & Colitis Dietitians at https://crohnsandcolitisdietitians.com/vegan-eggplant-parmesan/