This recipe is unbelievably good. I have tried making vegan eggplant parm in the past and was disappointed with the flavor and texture of the eggplant, and had some breading and binding issues but this recipe came out perfectly!!
The original recipe suggested using flax seed meal as a binder, but I used chickpea flour instead. I would like to continue to use chickpea flour in other recipes as egg binders, as it is extremely efficacious.
- 1 medium eggplant, the narrower the better (otherwise you can just cut pieces in half once cut into circles)
- 1/4 cup of all-purpose flour
- 1 cup of panko breadcrumbs
- 1 tablespoon of nutritional yeast
- 1 teaspoon dried oregano
- 1/4 teaspoon of sea salt
- 1/2 cup of unsweetened almond milk
- 1 teaspoon of chickpea flour
- Marinara sauce
- Pasta of choice (we used adzuki bean pasta)
- Slice eggplant into 1/2 inch thick rounds, and slice the rounds in half if they are too wide/large.
- Sprinkle each side with sea salt and place in a colander in the sink to dry/seep out water in the eggplant and let rest for 15 minutes.
- Lay eggplant on a baking sheet with tinfoil and plain a towel on top to absorb even more water. Leave eggplant for another 10 minutes.
- Remove eggplant and place on plate. Preheat oven to 400 F and lightly oil the baking sheet lined with tinfoil.
- Prepare three bowls: 1) flour, 2) almond milk and chickpea flour, 3) breadcrumbs, sea salt, oregano, nutritional yeast.
- Dip dried eggplant into flour , then almond milk mixture then breadcrumb mixture. Place on pan and then place in the oven. Bake for ten minutes.
- After 10 minutes, heat up a skillet with oil and while eggplant continues to bake remove 3-4 pieces from pan to fry until crispy. Continue to do this to all of the eggplant, and place back in oven. Total baking time should equate to 20-30 minutes.
- Heat up marinara sauce and boil pasta, serve with eggplant!!