SERVES 4
This eggplant recipe doesn’t actually contain parmesan cheese, but it is inspired by the traditional Italian-style recipe. Quick and easy to make, this recipe may become one of your family’s go-to meals.
1 POUND EGGPLANT
1 TEASPOON SALT
1 CUP UNSWEETENED COCONUT MILK
¾ CUP ALMOND FLOUR
1 TEASPOON DRIED OREGANO
1 TEASPOON DRIED THYME
2 CUPS PLAIN VEGAN BREADCRUMBS
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. Peel the eggplant carefully with a sharp knife and cut it into ¼-inch slices.
4. Arrange the slices on paper towels and sprinkle with salt.
5. Let the eggplant sit for about 20 minutes. Then pat dry with paper towel or a clean cloth.
6. In a mixing bowl, whisk together the coconut milk, flour, oregano, and thyme and then pour into a shallow dish.
7. Dip the eggplant slices in the milk mixture and then coat with the breadcrumbs.
8. Spread out the breaded eggplant slices on the baking sheet and bake for 6 to 8 minutes per side until crisp and browned.
9. Serve the eggplant hot over a bed of pasta with pasta sauce.