EGGPLANT ORGANIC OR NOT RECIPES

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CRISPY BAKED EGGPLANT (VEGAN) - MELISSATRAUB.COM



Crispy Baked Eggplant (Vegan) - Melissatraub.com image

Crispy breaded eggplant slices: a healthy vegan eggplant parmesan style appetizer or side dish

Provided by Melissa Altman-Traub

Categories     Appetizer    Side Dish

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

nonstick spray
1 eggplant, medium
¼ tsp. salt
½ cup aquafaba
½ cup panko breadcrumbs
1 tsp. parsley (dried)
½ tsp. garlic powder
½ tsp. basil (dried)
¼ tsp. black pepper
2 tbsp. nutritional yeast flakes
½ cup marinara sauce

Steps:

  • Slice eggplant about 1/2" thick. Lay out the slices on a cutting board and sprinkle with 1/8 tsp. salt. Turn slices over and sprinkle with the remaining 1/8 tsp. of salt. Let sit for 30 minutes.
  • Spray a baking sheet with non-stick spray
  • Pat eggplant dry with paper towels.
  • Preheat oven to 400° F. Use the convection setting if you have this.
  • Pour the aquafaba into a shallow bowl. Place the panko breadcrumbs into a separate shallow bowl. Mix in the nutritional yeast flakes, parsley, garlic, basil, pepper. Stir well with a fork.
  • Dip each eggplant slice into the aquafaba on both sides. Then press into the panko mixture on both sides, and place onto the baking sheet. Continue until all slices have been coated.
  • Place baking sheet into the oven and cook for 15 minutes.
  • Remove from oven and turn each slice over. Top each slice with a spoonful of marinara sauce.
  • Return to the oven for another 10 minutes or until the sauce is hot.

Nutrition Facts : Calories 104 kcal, ServingSize 1 serving

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