Vegan Eggplant Parmesan
Author: Ashley Hurst, R.D.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
- 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
- Slice eggplant into thin rounds
- Add salt
- Arrange eggplant on a plate with a paper towel on top and something heavy over to help improve the taste
- Let the eggplant sit for 10-15 minutes
- Preheat oven to 350 degrees F
- Prepare three stations for dipping the eggplant
- Bowl 1: almond or soy milk + arrowroot in one bowl
- Bowl 2: rice flour in bowl + salt
- Bowl 3: almond flour + oregano + nutritional yeast
- Dip eggplant slices in flour, then almond milk mixture, then almond flour mixture
- Arrange on the baking sheet and pop in oven to bake for a total of 30-40 minutes
- Heat a pan with olive oil on medium-low heat
- Place each eggplant on pan to cook in olive oil, flipping when finished
- Serve with pasta, zucchini noodles or as a side dish
Recipe by The Crohn's & Colitis Dietitians at https://crohnsandcolitisdietitians.com/vegan-eggplant-parmesan/
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