Eggplant Parmesan
Eggplant Parmesan seems like a fancy meal but is actually quite easy to create at home! This is a home style version of the popular dish served on our Hot Bar.
Yield
6-8 servings
Ingredients
- 1 large round eggplant, sliced into ½-inch rounds
- Sea salt as needed
- 1 cup unsweetened almond milk
- ¾ cup brown rice flour
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper to taste
- 2 cups breadcrumbs
- 1 Tablespoon each oregano, basil, and dried parsley
- Olive oil spray
- 6-8 slices cheese or vegan cheese (optional)
- Pasta sauce of your choice, warmed
- 4 cups thinly sliced fresh spinach
- 16-ounce pasta of choice, cooked according to directions
Instructions
- Layer eggplant onto baking sheet. Sprinkle each slice generously with salt. Let stand 30 minutes. Wipe off salt and pat eggplant with a towel to dry.
- Preheat oven to 450º and a line baking sheet with parchment.
- Add breadcrumbs, oregano, basil, and parsley to a bowl.
- In another bowl whisk together almond milk, rice flour, vinegar, ½ teaspoon salt, and pepper together to make a creamy batter.
- Dredge each slice of eggplant in batter and then into breadcrumbs to coat each side (Tip: use one hand for wet and one for dry). Place on prepared baking sheet.
- Spray eggplant lightly with olive oil and bake for 15 minutes. Remove from oven; flip each piece and spray again with olive oil. Bake another 15 minutes. If using, add cheese in last five minutes of cooking. Finished eggplant will be firm to the touch and breading will be golden brown and crispy.
- Toss warm pasta with spinach and sauce. Divide evenly between plates. Top with baked eggplant. Enjoy!