For many of us plant based enthusiasts, we are drawn to eggplant parm while dining out. However, when dining out you never know what goes into your food and the eggplant is typically fried. While it’s fine to indulge and eat a fried food every now and again (no judgment), you can make a fab oven baked variety for many concepts, but especially Eggplant Parm!!
In keeping with the them to make recipes as clean as possible I decided to opt for almond flour. For the longest time I generally overcooked almond flour. It ruined countless recipes and I like to make concepts as practical as possible. However, working with almond flour is just as easy as white flour!!
While you can easily swap almond flour for the white flour with this eggplant parm, I highly recommend the vegan egg powder to serve as the binder as it holds everything together so well. The texture is just like that of the traditional variety!!
What’s fab about this dish, is everything! It’s fairly quick and easy, features staple ingredients, uses almond flour versus white flour, packs tons of flavor, crispy texture, the red sauce packs tons of flavor and skips the struggle of having to navigate finding a healthy red sauce, can easily be made in bulk, perf for any season, and non vegan approved!!
If you love the staple eggplant parmesan, you’re going to love this fresh vegan gluten free Eggplant Parmesan with quick and easy red sauce!!
Why this recipe is great:
Baked not fried
Features staple ingredients
No white flour
No pre made pasta sauce with added sugars
Can easily be made in bulk