Vegan Eggplant Parmesan

“You want your spices like you

want your fish, fresh!”

_Akaroa Cooking School

Ingredients                                 

  • 1 eggplant                                                
  • ½ cup of bread crumbs                          
  • 1 cup of blended cashews                           
  • ½ cup of blended walnuts  
  • ½ cup of nutritional yeast
  • 2 cups of flour  
  • 2 cups of soy or almond milk   
  • 1 tbsp dried oregano    
  • 1 tbsp dried basil  
  • salt and pepper

*Serve these eggplants with pasta or zucchini noodles, and a fresh red sauce!

Method

  1. Cut eggplant into ½ inch thick slice circles. Lay them out flat on a cutting board or plate, then salt generously. The salt will cause them to sweat, which will draw out the bitterness of the eggplant. Leave them sitting like this with the salt for 1 hour, while preparing rest of your dish (like a home-made tomato sauce). Preheat oven to 425 F.
  2. Now, prepare your dipping stations. You’ll need two plates and a bowl. Each will contain a mixture that you will use to dip and coat your eggplant with.

Plate #1: Combine flour, oregano, basil, salt and pepper. Mix well. 
Bowl: Soy or any other milk alternative.
Plate #2: In a blender combine bread, nutritional yeast, cashews, and walnuts, then place the blended mixture onto the plate. 

3. After the eggplant slices have sweated for an hour, gently pat-dry with a paper towel. Now get ready to use your dipping stations. First, coat the eggplant on both sides with plate #1’s flour mixture, the eggplant is moist so the flour should stick. Second, plunge your flour-covered eggplant into the milk, covering both sides. Finally, place your eggplant onto the bread/nut mixture and coat both sides. You should be left with what appears to be a breaded eggplant.

4. Place your breaded eggplant slices onto a well-oiled baking sheet. Make sure to leave some space between slices so that they can cook properly. You don’t want them all jammed together.

5. Bake uncovered until browned and crispy on the outside but soft to the touch in the middle. This should take around around 40 minutes.

*I like to combine this dish with my home-made tomato sauce, and pasta or zucchini noodles. Timing the eggplant with the tomato sauce and pasta, so that everything is served hot and at once, may take some practice, but I believe in you!*

Zero-Waste Tip: No need to buy pre-packaged bread crumbs. If you have a blender, just throw a few slices of bread into there and, BOOM, bread crumbs! And, when you buy your bread, opt for freshly baked bread, as it often comes in paper like the good old days, or visit your local bakery. Even better, and one step further, you could bake your own bread with bulk-bought ingredients and make bread crumbs that way!

Share your creation!

#sustainabilityseeker

%d bloggers like this: