Ok, I know there isn’t any real Parmesan in this recipe, but that’s still what people call this dish. I couldn’t just call it “breaded slices o’ eggplant”. Don’t worry, this is still a completely vegan and gluten-free dish. Honest. So, enjoy this wf-mf take on a classic Italian recipe. Serve with your choice of pasta, rice, salad or whatever other sides you love.
- 1 big eggplant
- 1 cup non-dairy vegan milk (plain and unsweetened)
- 3/4 cup white or brown rice flour (any GF flour will work)
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp oregano, dried
- 1/4 tsp basil, dried
- 1/4 tsp parsley, dried
- 2 cups gluten-free bread crumbs
- A can or jar of your favorite spaghetti sauce
- Vegan cheese (optional)
Slice up your eggplant, about 1/2 to 3/4 inch thick. Try to get around 8 to 10 slices if you can. Spread them all out on a plate or baking sheet, and sprinkle with salt. Set that aside for the next half hour.
While you wait, you can get your batter started. Whisk up the milk, flour, vinegar, salt and herbs until nice and smooth. Once that’s done, you just have to wait for your eggplant to finish up. When there is about 10 minutes left to wait, start up the oven to 450F.
When done sitting, the eggplant slices can be rinsed off and given a good blotting to dry them off. Pour your breadcrumbs out into a dish and start breading the slices. Dip each one into the liquid batter, then into the crumbs to give them a thick coating on both sides. Set them out on a baking sheet as you go.
Pop them in the oven for about 8 to 10 minutes. Then flip them all over and bake on the other side for the same. While they are baking, you can heat up the tomato sauce. If you are using vegan cheese, you may want to sprinkle some onto the eggplant during the last few minutes of baking to get it nicely melted.
When it’s done, serve your eggplant with a topping of sauce and whatever other sides you’re going with.
Depending on the size of your eggplant, this should serve 6 to 8 people.