Best (and Crispy!) Eggplant Parmesan!Posted: August 3, 2022 Filed under: Food and it's Impact on Our Health | Tags: #delivery, #glutenfree, #healthyeating, #Lactosefree, #mealdelivery, #MillieBarnes, #Ortega, #pescatarian, #Riverside, #SanMarco, #vegetarian, #weightloss Leave a comment
I first had Eggplant Parmesan when I was 24 years old, I absolutely loved the flavor but felt like I could really improve on the texture. It seemed like it was just a gloopy mess, like a casserole. So I started playing with the recipe. It took a while to figure it out and here is the results!
I make my own Marinara Sauce as well as making the Vegan Parmesan Cheese. I use Violife Mozzerella Cheese. Although Follow Your Heart Brand makes Vegan Parmesan, it has almost no flavor. And Go Veggie Makes on that tastes good, it is a soy based product. I use very few soy products as they are not healthy. I will use Tempeh and Edamame occasionally as they are fermented and way easier to digest. I have a severe reaction to tofu and other processed soy products but do not react to edamame and tempeh.
Crispy Eggplant Parmesan Stacks
2 small eggplants (about 12 ounces each)
1 cup rice flour
3 large eggs , beaten
½ cup fine gluten-free breadcrumbs
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ cup vegan Parmesan cheese
½ pound vegan mozzarella , packaged or fresh, shredded
3 cups marinara, slightly thickened with tomato paste
Chopped fresh parsley to serve or pesto
Preheat the oven to 350°F. Lightly oil a rimmed baking sheet.
Leaving the peel on the eggplant, slice them into one-inch slices. Place the flour on a plate, and place the eggs in a shallow bowl. Mix the breadcrumbs with the oregano, 1 teaspoon kosher salt, and the pepper on a separate plate.
Coat both sides of each slice of eggplant in the plate with the flour. Dip each slice into the beaten eggs, then allow any excess egg to drip back into the bowl. Place the eggplant slices on the plate with the breadcrumbs, turn it to coat both sides. Place the coated eggplant on a sheet pan.
Bake eggplant in oven for about 12-15 minutes each side, just until golden brown, flipping half way through.
Place each browned slice of eggplant on the sheet pan, top with marinara, then mozzarella and parmesan. Place other slice on top of that, choosing one that is close in size or slightly smaller. Then put marinara on top, then mozzarella on top. Do not cover the entire top as you want some of the crispiness to stay crispy! Top with parmesan about 7 minutes before removing from oven. Remove from the oven