VEGAN EGGPLANT PARM
- 1 Italian Eggplant sliced into 1/4" circles
- 1 c quinoa flour
- 1 c bread crumbs (find vegan variety)
- 3 tbsp cashew parmesan (check out my recipe for cashew parm here)
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp anice
- 1/2 c water
- 1 Bob's Red Mill egg replacer
- 1/2 c olive oil
1. PREPARE FLOUR
Put the flour in a large bowl.
2. PREPARE EGG REPLACER
Follow the instructions on the Bob's Red Mill egg replacer, add extra water if needed (or use a mixture of 1 tbsp cornstarch and 3-4 tbsp water).
3. PREPARE BREADCRUMBS
Mix together the bread crumbs, cashew blend, garlic powder, onion powder, oregano, anice and sea salt.
4. SLICE AND SALT EGGPLANT
Make sure the eggplant slices are sliced to a 1/4" thick circle, salt each slice lightly. You have the option to peel the skin. Peeling the skin might taste better but it also strips some of the great health benefits of eggplant.
5. DIP THE EGGPLANT
Dip the eggplant in Bowl #1, then Bowl #2, then Bowl #3. Cover the eggplant completely in flour, egg and breadcrumbs.
6. Fry the eggplant
Bring the skillet to medium heat. Add 1/3 c olive oil. Let the oil get hot (drop a piece of breadcrumbs in and if it sizzles, it's hot enough. Cook each side of the eggplant piece for 1-2 minutes per side.