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Week 35: Eggplant Parmesan
Preheat oven to 450 degrees, and line your baking sheet with parchment paper.
Eggplant (sliced in half lengthwise if you're using fairytale, all other eggplant types you should cut them 1/3" thick).
In a shallow bowl combine your flour mixture.
Flour Mixture:
1 cup Flour
1 tsp Salt
In a shallow bowl combine your liquid mixture.
Liquid:
1 Egg (or 2 TBSP Tapioca Flour and 1/4 cup water if Vegan)
In a shallow bowl combine your breadcrumb mixture.
Breadcrumb Mixture:
1 cup Breadcrumbs
2 tsp Italian Seasoning
1 tsp Garlic Powder
1 TBSP Nutritional Yeast
3/4 tsp Salt
Get your water boiling for your pasta.
Coat your eggplant in your flour mixture, liquid mixture, and then your breadcrumb mixture before setting it on your prepared baking sheet in a single layer.
Bake the eggplant for about 15 minutes up until 25 minutes if you like it extra crispy, flipping halfway through (keep a close eye on it if using fairytale eggplant!)
Cook your pasta while the eggplant bakes, drain your pasta, and toss with your favorite sauce and handfuls of fresh basil.
When you have a few minutes left on your eggplant sprinkle them with your mozzarella cheese and place them back in the oven.
Once your eggplant is nice and crispy it's time to plate up and enjoy!!!


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