PP Vegan Baked Eggplant Parmesan
Chef: Kim Murphy, Simply Plant-Based Kitchen
Makes: 6 Servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
INGREDIENTS
1 medium eggplant
1 ½ c marinara sauce (oil free)
1 c almond flour or any whole grain flour
2 T yellow corn meal
2 T nutritional yeast
2 t garlic powder
1 t dried oregano
1 t basil
DIRECTIONS
Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Slice off the ends of the eggplant. Then slice into ½” thick slices.
Pour marinara sauce in a medium bowl.
Mix all the dry ingredients together in a second medium bowl.
Create an assembly line of eggplant, marinara sauce, almond flour mixture, and the baking sheet.
Coat an eggplant slice in the marinara sauce, shaking off the excess (I use my left hand for this.) Then coat the eggplant slice in the almond flour mixture, shaking off the excess (I use my right hand for this.) Place the coated eggplant on the baking sheet. Repeat for the rest of the slices.
Bake for 15 min, flip the slices, then bake for 15 more min.
Serve over your favorite whole grain pasta or Zoodles and marinara sauce!
TIP
For nut free, I like to use chickpea flour because it has a neutral taste. You can also use oat flour or whole wheat flour.
Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.
