CRISPY BAKED EGGPLANT

INGREDIENTS

1 large eggplant, sliced ¼ inch (0.5 cm) thick (12 to 17 slices)

½ cup (125 mL) almond milk

2 teaspoons (10 mL) cornstarch

Extra-virgin olive oil, for drizzling

1 can (14.5 ounces/411 g) diced tomatoes

Balsamic vinegar, for drizzling

½ cup (125 mL) grated pecorino cheese

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

BREADING

¾ cup (175 mL) hemp seeds

3 tablespoons (45 mL) nutritional yeast

3 tablespoons (45 mL) sunflower seeds

1 garlic clove

¾ cup (175 mL) panko bread crumbs

1 teaspoon (5 mL) oregano

½ teaspoon (2 mL) red pepper flakes

Sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C).

Pat dry the eggplant and lay on paper towels. Sprinkle with salt and let sit while you prep everything else. Pat dry occasionally.

Make the breading: In a food processor, pulse the hemp seeds, nutritional yeast, sunflower seeds, garlic, panko, oregano, red pepper flakes, and pinches of salt and pepper. Transfer to a shallow bowl.

In another shallow bowl, whisk together the almond milk and cornstarch.

Drizzle a 9 x 13-inch (23 x 33-cm) pan with olive oil. Add the tomatoes, drizzle with balsamic vinegar, and add pinches of salt and pepper. Spread to evenly coat the bottom of the pan.

Dip each eggplant slice in the almond milk, shake off any excess liquid, then dip in the breading mixture. Place in the pan on top of the tomatoes, allowing the eggplant slices to overlap slightly. Top with the pecorino cheese, a drizzle of olive oil, and the red pepper flakes. Bake, covered, for 15 minutes. Uncover and bake an additional 15 to 18 minutes, or until the eggplant is tender and the top is crispy.

SERVES: 4

VEGAN: Skip the cheese.

1 Slice the eggplant and make your breading.

2 Bread the eggplant and place in a dish layered with tomato sauce.

3 Grate fresh pecorino cheese on top.

4 Bake until the eggplant is tender and the outside is crispy.