My family is difficult to cook for: my mom is allergic to gluten and I am allergic to dairy and soy. Which is actually a pretty fun challenge when we’re together (my dad, a raging carnivore and gluten-enthusiast, is usually the judge). His verdict on the eggplant parmesan? Pretty darn good.
Serves 8
What you’ll need:
- 3 small eggplants (or 2 medium… 1 large…)
- Canola oil (for frying)
- 1 cup of garbanzo bean flour
- 1 tsp. Italian seasoning (a dry seasoning)
- 1 tbsp. Garlic powder
- 4 Ener-G Egg replacer eggs (make according to box instructions)
- 2 jars of your favorite marinara sauce (I love Trader Joe’s garlic marinara)
- 1 package of Daiya mozzerella vegan ‘cheese’
- Brown rice spaghetti pasta (half a package that serves 8)
- Vegan parmesan cheese or nutritional yeast to top it off (optional)
Tip: Don’t cook the brown rice pasta until 10 minutes before you’re ready to serve. It takes about 7- 9 minutes to cook and you don’t want it to sit for too long or else it’ll stick.
Put garbanzo bean flour, onion powder and garlic powder in a shallow dish. Make your egg-replacer mixture in another shallow dish. You’re gonna use these to batter the eggplants.
Pre-heat oven to 350 degrees. Wash and slice eggplants in 1/4- 1/2″ round slices. Get a non-stick frying pan ready and add a couple of tablespoons every few rounds of frying (it’s easiest to do this with two people, one battering and one frying, but totally possible with just one person also). Dip an eggplant into the egg mixture (coat both sides) and then dip it into the flour mixture dish. Next throw it into the frying pan and lightly brown each side and then place the cooked eggplant patties onto a baking sheet.
Once all of your patties are lined up on the sheet (don’t double them up, bake them like you would cookies) top with one jar of marinara sauce and the entire package of Daiya ‘cheese’. Bake for 20- 25 minutes.
When you have 10 minutes left on the eggplant, cook the brown rice spaghetti pasta according the package. Once it’s cooked and drained, add 1 tbsp. olive oil to the pot and mix it in so it doesn’t stick as easilly. In a small sauce pan, heat up the other jar of marinara sauce. Once the eggplant is all done, serve it all up and top the pasta with a little more marinara.
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