These eggplant parmesan bites are warm, comforting, satisfying, crispy and simple.
I've never been a huge eggplant fan, because I could never figure out what to do with them. But, after playing with this yummy fruit (yes, it's a fruit, not a veggie!), it turns out there are a lot of fun ways to prepare it.
With its neutral flavor and versatility, it absorbs flavors incredibly well and depending on how it's cooked, the texture can vary from super creamy to super crisp.
In this recipe, it's super super crisp, my favorite!
Though this savory meal requires more time and effort, it's definitely worth it.
I hope you love it as much as I did! If you give this recipe a try, let me know in the comments below! Enjoy :)
1 medium, asian eggplant (long, thin and firm)
1/4 cups gluten-free flour (or regular unbleached all purpose flour)
1/2 cup unsweetened plain almond milk
1 teaspoon organic cornstarch
1 cup GF breadcrumbs (or sub with panko)
2 tablespoon vegan parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon sea salt
2 medium spiralized zucchini (or 8 ounces regular or GF pasta)
2-3 tablespoons olive oil
1 15-ounce organic tomato sauce
1/2 teaspoon of oregano
1/2 teaspoon of fresh or dried basil
1/2 teaspoon garlic powder)
Sea salt to taste
Slice eggplant in 1/2 inch rounds, generously salt each side with sea salt and place in coriander to draw out excess moisture for 20-30 minutes.
Rinse each slice and place between two paper towels (or a clean towel) adding pressure to remove even more excess moisture - let it rest for another 15 minutes.
Preheat oven to 400 degrees F.
Grab 3 bowls - in one bowl, mix the almond milk and cornstarch, in another bowl only flour and the last bowl bread crumbs, salt, oregano and vegan parmesan.
Line a baking sheet with foil and lightly grease with coconut oil or your favorite nonstick spray.
Spiralize your zucchini - or if making pasta, bring water and pasta to a boil in a large saucepan.
Dip each eggplant slice in flour, then almond milk mixture, then the breadcrumb mixture then arrange on the baking sheet.
Bake for 20-30 minutes.
In the meantime, prepare the marinara by heating the tomato sauce and spices over medium heat. Set aside.
Drizzle olive oil in a large skillet over medium high heat, add zucchini noodles and cook for 1-2 minutes until tender (or drain pasta and cover with a towel to keep warm).
Serve pasta and eggplant slices with marinara sauce and top it off with vegan parmesan cheese.
It's best when fresh, but if you have leftovers, store in airtight container and reheat in the oven.