Baked Eggplant Parm
This one came in by request! Which we understand cause lets be real, cravings for italian food are REAL. This recipe takes slightly longer than some of our other recipes, but it’s so damn good we hope you don’t mind.
1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices)
3 flax eggs (1 flax egg = 1 tablespoon ground flaxseed, 3 tablespoon water) or, use egg!
1 cup gluten free all purpose flour
⅔ cup gluten free panko bread crumbs
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
cooking oil spray
1 jar of marinara
¼ cup of nutritional yeast or almond parm (pg. XYZ)
½ cup fresh basil, finely chopped (optional)
First, slice eggplant. Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices across the sheets evenly. Salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for about 10 minutes (longer, if you have the time). Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. The salt brings out the moisture, and the result will be a much more crispy eggplant slice! Dry off both sides and transfer to a plate. Line the baking sheets with parchment paper or aluminum foil and spray well with cooking oil.
Preheat the oven to 450 degrees. In a medium bowl, prep the flax eggs. In another medium bowl, add the all purpose flour. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.
Dip one slice of eggplant into the flax egg, coating both sides, and then press each side into the flour, then into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
Spray the tops of the eggplant slices lightly with cooking oil and bake until the eggplant is soft and the crust is crispy, about 20 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, stack them up, then add fresh chopped basil and some nutritional yeast or almond parmesan.
Serve with gluten-free spaghetti, spiralized zucchini noodles, or over a bed of sauteed spinach.