Eggplant Parmesan

Name: Eggplant Parmesan
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 medium eggplant; 1/4 cup unbleached all-purpose flour; 1 cup panko bread crumbs; 2 Tbsp vegan parmesan + more for serving; 1 tsp dried oregano (or 2 tsp fresh); 1/4 tsp sea salt; 1/2 cup unsweetened plain almond milk (or other neutral milk); 1 tsp cornstarch; 8 ounces Spaghetti; 2 cups marinara sauce

Roshni Shah @cook_12063254

For hubby's love of Italian food

Roshni Shah @cook_12063254

For hubby's love of Italian food

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Ingredients

2 servings

1medium eggplant
1/4 cupunbleached all-purpose flour
1 cuppanko bread crumbs
2 Tbspvegan parmesan + more for serving
1 tspdried oregano (or 2 tsp fresh)
1/4 tspsea salt
1/2 cupunsweetened plain almond milk (or other neutral milk)
1 tspcornstarch
8 ouncesSpaghetti
2 cupsmarinara sauce

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Steps

1

Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
After 15 min, rinse and arrange on a clean absorbent kitchen towel. Place something heavy on top to thoroughly dry for at least 10 minutes.
2

Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan in another bowl.
3

Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and papaya in prebeated oven to bake for a total of 20-30 minutes at 400°F
4

While eggplant is browning in the oven, prepare marinara or any other sauce of choice.could also heat it on t aside.
Boil spaghetti and drain.cook spaghetti with prepre marinara sauce.You may add garlic and other veggies if you like.
5

Serve Hot... Spaghetti with eggplant Parmesan!! Garnish with fresh lettuce :)