Summer Series: Eggplant Parmesan
Ingredients:
2 medium-large eggplants, cut into 1/2 inch thick slices
1 tsp salt
1 cup aquafaba (liquid from 1 can of chickpeas)
1.5 cups flour
2 tsp garlic powder
1/2 tsp black pepper
3 cups panko breadcrumbs
2 cups vegetable oil, for frying
2 jars (16 oz each) marinara sauce (or make your own with this recipe)
2 cups shredded vegan mozzarella cheese (I used Daiya brand)
1.5 cups shredded vegan parmesan cheese (I used Follow your Heart brand)
1 cup fresh basil, chopped
Instructions:
Sprinkle about 1 tsp salt over all of your sliced eggplant. Gently rub the salt into the eggplant with your fingers and place slices into a colander in your sink for about 45 min to “sweat.” After 45 min, thoroughly rinse slices of excess salt.
Preheat oven to 375 degrees fahrenheit.
Now you need to set up your breading “conveyor belt.” In a large bowl, mix together flour, garlic powder, and pepper for the first station. For the 2nd station, pour the liquid from a can of chickpeas (aka aquafaba) into a bowl. For the 3rd station, place panko breadcrumbs in a large bowl.
Coat each eggplant slice in your flour mixture, followed by the aquafaba, followed by panko breadcrumbs. Set aside until all slices are breaded.
Heat vegetable oil in a large pot over medium heat until it reaches 375 degrees Fahrenheit.
Carefully fry each eggplant slice until golden brown. Set fried slices onto a cooling rack placed over a plate (you can also cover the plate in paper towels for quick clean up) to drain of excess oil.
In a large casserole dish, pour marinara sauce to coat the bottom. Place a layer of fried eggplant on top, followed by a layer of mozzarella and parmesan. Continue this pattern until all ingredients are used (you may need 2 casserole dishes, depending on the size of your eggplant slices!).
Top with more marinara sauce, cheese, and cover top with basil.
Bake for 30 min until melty and golden.
Enjoy!
