This is a quick way to make some delicious eggplant parmesan that the entire family
is sure to love. (adapted from the almondeater.com)
✓ 1 eggplant sliced 1⁄2 inch thick
✓ 2/3 cup plant-based milk
✓ 1⁄4 cup whole wheat flour (or flour of choice)
✓ 1⁄2 cup nutritional yeast
✓ 2 cups panko crumbs
✓ 1⁄4 teaspoon black pepper
✓ 2 teaspoons Italian seasoning
✓ 1 1⁄2 teaspoons garlic powder
✓ 2 cups marinara sauce
✓ *fresh basil – optional
✓ Favorite cooked pasta
Instructions
Preheat oven or air fryer to 400 degrees
Set up two bowls. In one bowl, whisk together the plant-based milk and flour of choice. In the second bowl mix together the nutritional yeast, panko crumbs, black pepper, Italian seasoning, and garlic powder.
Dip the eggplant one at a time into the plant-based milk mixture, then into the breadcrumb mixture completely coating both sides. Then place onto a lined baking sheet.
Place in the oven or air fryer for about 18 minutes, or until desired crispiness.
Assemble the eggplant parmesan by placing on a bed of pasta, then a layer of marinara sauce, then add 1-3 eggplant pieces on top.
Optional: You can garnish with some fresh chopped basil to give more color and more nutrients to the dish.
