Ingredients
Scale
Eggplant parm:
- 1 medium eggplant
- 1/2 cup almond flour
- 1 cup panko bread crumbs (GF)
- 2 Tbsps Follow Your Heart vegan Parm
- 1 tsp dried basil
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1 cup water
- 4 tbsps vegan egg powder
Red Sauce:
- 1 can crushed tomatoes (28 oz)
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- Salt/Pepper as needed
Other:
- Cooked pasta
Instructions
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Let stand for about 10-15 minutes. This will draw out the water. Once the water is expressed press with a paper towel or 2 to absorb the excess water.
- Preheat the oven to 400 degrees F (204 C) and line a baking sheet parchment paper
- Combine the water and egg powder. Whisk until smooth removing any clumps. The texture should be thick.
- Prepare 3 bowls. One bowl with just the almond flour, the second will be the egg mixture, and in the 3rd combine the Panko with the vegan parm, oregano, basil, salt/pepper. I grinned my Panko a lil to resemble more of the traditional breadcrumbs.
- Dip the dried eggplant in the almond flour, then the egg mixture letting the excess drip off, then in the Panko mixture.
- Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes. Rotate midway and flip the eggplant for an even bake.
- Red Sauce: In a pan over medium heat add a lil olive oil and the garlic. Cook for 2 minutes. Add the remaining ingredients and bring to a boil, then reduce to a simmer. Cook for 4-5 minutes. Combine with the cooked pasta and serve with the crispy eggplant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1