Ingredients:
- 1 medium sized eggplant
- 1/2 c of gluten free flour or regular flour if not GF
- 1 cup of gluten free or regular Italian panko breadcrumbs if not GF
- 1/3 C of Vegan Parmesan or Go Veggie Parmesan ( 2tbs used for the coating process )
- 1 TBS of Italian seasoning
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 tsp of arrowroot or cornstarch
- 3/4 cup of dairy free unsweetened milk
- 1 1/4 cup of go veggie mozzarella cheese or other dairy free cheese of choice
- 2 1/2 c of homemade marinara or marinara of choice
- 8 ounces of pasta of choice* or zoodles to keep it low carb!
Directions:
- Preheat oven to 400 degrees F
- Cut eggplant into thin slices and sprinkle with salt on both sides. Grab a collander and place a few pieces of the eggplant on the bottom. Add 1 paper towel over the top and then add eggplant and another papertowl. Repeat this process and set aside for 15-20 minutes. This step is important because you need to remove the excess water from the eggplant prior to preparing it for the best results.*
- While you are waiting grab three plates or shallow bowls for the breading process.
- In the first bowl add 1/2 c of flour.
- In the second bowl combine the dairy free milk with the arrowroot or. cornstarch.
- In the third bowl add the breadcrumbs, italian seasoning, 1/4 c of vegan parmesan cheese, salt and pepper.
- Once the eggplant has sat for about 15-20 minutes begin the process of breading the eggplant.
- Grab 1-2 cookie sheets and line them with foil. Grease each cookie sheet with cooking spray or olive oil.
- Take 1 slice of the eggplant and begin to dip in the flour, milk and then breadcrumbs.
- Lay the slice of eggplant on the cookie sheet
- Repeat the process until complete
- Bake the eggplant at 400 degrees for 25-30 minutes flipping them half way with a fork. Set a timer for 15 minutes, flip and then reset for another 15.
- While the eggplant is cooking prepare the marinara sauce and the pasta.
- Spread the marinara sauce on the bottom of a 2 quart baking dish*
- After the eggplant has cooked in the oven, remove and begin the layering process. Add 4 eggplant slices to the bottom of the dish, right on top of the marinara sauce. Sprinkle generously with dairy free mozzarella and a sprinkle of parmesan.
- Repeat the process starting with the marinara sauce, then add the 4 eggplant slices, and the cheese.
- Once complete cover with foil and bake in the oven at 400 for 25 minutes or until bubbly. The sides will begin to bubble. Remove the foil and increase the oven to broil. Crack the oven slightly and broil for 1-2 minutes until the cheese has fully melted.
- Serve with pasta, salad, or over zoodles for a lower carb option.
Notes*: Preparing the eggplant prior to breading is important but time consuming. We suggest cutting the eggplant up in the morning and letting it sit while you go about your day. Cover it and let the water drain as long as you can. This will yield better results and crispier eggplant. Feel free to use a bigger baking dish if you would like smaller layers. We used a smaller dish because we love the thick layers!
Behind the recipe: Diane used to cook eggplant parmigiana all the time when Stevie was a little girl. She would always help her mom bread the eggplant and they loved eating it cold the next day! Eggplant can be time consuming and labor intensive but if you involve the kids it just makes the process THAT much easier! Gabriella loves helping Stevie bread eggplant and adds her own special touch to the process. Watch this little Italian 6 year old girl in action, she will show you the way!
Did you enjoy this recipe? Let us know below! At FIT2AT we truly care!
As always, stay well,
Diane & Stevie
