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Eggplant Parmigiana (V)

Ingredients

  • 1 large eggplant
  • 1 cup almond milk
  • 3/4 cup flour
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  • 2 cups Panko breadcrumbs
  • 2 cups marinara sauce
  • aluminum foil

Directions

Prep: 1. Peel and slice eggplant into 8 slices, about 1/2 inch thick. Sprinkle each slice with 1/2 teaspoon of salt. Set aside for 30-45 minutes (this will "sweat" the eggplant and reduce the sponginess of the cutlets, we do not recommend skipping this step). 2. After 30-45 minutes rinse the eggplant slices and wrap in a couple layers of paper towel to dry. 3. Preheat oven to 450. Line a baking sheet with aluminum foil. 4. Chop herbs. Make: 1. Whisk together almond milk, flour, vinegar, salt and pepper. 2. In a separate bowl combine herbs and bread crumbs. 3. Dip each eggplant cutlet into milk and flour mixture and then breadcrumbs. Place on lined baking sheet. 4. Bake for 10 minutes and then flip and bake for another 10. 5. Meanwhile warm marinara sauce. 6. Serve cutlets topped with marinara sauce. (If desired also top with grated cheese or vegan cheese sauce, see notes for recipe.)

Notes

If you don't avoid dairy feel free to use dairy milk in the breading and to top with cheese. This is great served with vegan cheese sauce - https://www.gatheredtable.com/recipes/862439

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