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Eggplant
Parmesan
Fancy date at home for two? This is for you.
Let's Make
You'll Need
* Order by Dec 15th to get in time for Christmas *
1 medium eggplant
¼ cup apple sauce
2 Tbsp. flour
1 Tbsp. water
¼ cup nutritional yeast
½ cup breadcrumbs
1 Tbsp. dried parsley
1 Tbsp. dried basil
1 tsp salt
2 cups marinara sauce
Prep time: 45 min
Serves: 3-4
Cook time: 40 min
Difficulty: Medium
Preheat oven to 400
1
Slice eggplant into slices about 2 inches thick. Heavily sprinkle each slice (front and back) with salt and line eggplant slices around a large strainer or on a cookie sheet. Let stand for about 30 minutes, this helps remove some of that bitter eggplant taste. Rinse under cold water, place between two paper towels, and press liquid out of each slice
2
Mix apple sauce, flour and water together in a bowl. In another bowl combine nutritional yeast, parsley, basil, salt and bread crumbs. Dredge eggplant slice in the liquid mixture followed by the dry mix. Place breaded slices on baking sheet. Repeat until all slices are battered
3
Place baking sheet in oven for 25 minutes or until cutlets are golden brown, flipping cutlets about half way through
4
Clean out the food processor. Coat baking dish with marinara sauce making sure to spread it out evenly, place baked eggplant cutlets on top of sauce and top with a tablespoon of cheese on each cutlet. Bake for 20 minutes. Remove from oven, let cool, top with fresh basil and serve!
5
optional: fresh basil leaves and vegan cheese
(you can buy this or make your own from another cheese recipe in this cook book
50+ Plant Based Recipes in one book.
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