Ingredients
Equipment
Method
- Peel the eggplant if you wish. Slice it about ½ inch thick. Lay the slices on a cutting board and sprinkle them with ⅛ a teaspoon of salt. Turn the slices over and sprinkle with the remaining ⅛ a teaspoon of salt. Let the slices sit for about 30 minutes.
- Spray a sheet pan with non-stick spray or cover it with a piece of parchment paper.
- Preheat oven to 400° F. Use the convection setting if you have this.
- Pat the eggplant slices dry with paper towels.
- Pour the aquafaba into a shallow bowl. Place the panko breadcrumbs into a separate shallow bowl. Mix in the nutritional yeast flakes, parsley, garlic, basil, and pepper to the breadcrumbs. Stir well with a fork.
- Dip each eggplant slice into the aquafaba on both sides. Then press into the panko mixture on both sides, and place onto the sheet pan. Continue until all slices have been coated.
- Place sheet pan into the oven and cook for 15 minutes.
- Remove from oven and turn each slice over. Top each slice with a spoonful of marinara sauce.
- Return to the oven for about another 10 minutes or until the eggplant is lightly browned and the sauce is hot.
Nutrition
Notes
Aquafaba is the liquid from canned chickpeas (garbanzo beans) or from cooking dried and soaked chickpeas. One regular 15.5 ounce can has more than enough aquafaba for this recipe.
If you don't have this, substitute with 2 tablespoons of ground flaxseed mixed with 4 tablespoons of warm water. Let this sit for 10 minutes, and then stir.
Or use garbanzo bean flour mixed with water.
The eggplant can be peeled or unpeeled
Serve with marinara sauce if you wish, or top with vegan mozzarella cheese for eggplant parmesan.
Garnished with fresh basil leaves and crushed red pepper flakes in this photo.
The nutrition estimate is from VeryWellFit and CalorieKing.com
