Eggplant parmesan is one of my favorites. But the cheese and high-carb breading make this difficult to enjoy on a regular basis in our home. This gluten-free, vegan dish is a family favorite. Steve and our kiddos have even declared that it surpasses restaurant eggplant parmesan in taste. Serve with a side of pasta and marinara or a side of roasted vegetables.
Ingredients
1 large eggplant, sliced in ¼ inch discs
1 cup unsweetened, unflavored almond milk
1 cup almond flour
2 tsp garlic powder
1 tsp oregano
½ tsp basil
½ tsp ground black pepper
1 cup olive oil
2 cups pre-made marinara
Instructions
- Pour almond milk in a shallow dish. Mix almond flour and herbs in another shallow dish.
- In a large, non-stick, medium-high heated pan, add ¼ cup oil.
- Dip each eggplant disc in almond milk and then cover with the almond flour mixture.
- Place discs in the pan. Drizzle sides facing up with another ¼ cup oil.
- When one side is browned, carefully flip and brown other side.
- Place browned discs on parchment-paper lined baking sheet. Place in a 350-degree F oven for 15 minutes.
- Repeat steps 2 through 6 until all eggplant has been used. Top with warmed marinara.