Vegan Baked Eggplant Parmesan (oil free)
Serve this Vegan Baked Eggplant Parmesan over whole grain noodles (or zoodles for gluten free) and marinara sauce for a filling & comforting meal! This recipe is oil free and gluten free.
Servings: 6
Calories: 166kcal
Ingredients
- 1 medium eggplant
- 1 1/2 cups marinara sauce
- 1 cup almond flour or any whole grain flour
- 2 tablespoon yellow corn meal
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Vegan parmesan cheese, optional homemade or Panacheeza brand
Instructions
- Preheat oven to 400° F. Line a baking sheet with a silicone baking mat or parchment paper.
- Slice off the ends of the eggplant. Then slice into 1/2 inch thick slices.
- Pour marinara sauce in a medium bowl.
- Mix together all the dry ingredients in a 2nd medium bowl.
- Create an assembly line of eggplant, marinara sauce, almond flour mixture, and baking sheet.
- Coat an eggplant slice in the marinara sauce, shaking off the excess (I use my left hand for this). Then coat eggplant slice in the almond flour mixture, shaking off the excess (I use my right hand for this). Place coated eggplant on the baking sheet. Repeat for the rest of the slices.
- Bake for 15 minutes, flip the slices, then bake for 15 more minutes.
- Serve over your favorite whole grain pasta or zoodles and marinara sauce! Sprinkle with vegan Parmesan cheese if desired!
Notes
For nut free, I like to use chickpea flour because it has a neutral taste. You can also use oat flour or whole wheat flour.
I love the Panacheeza vegan Parmesan cheeses because they are whole food plant-based and oil-free! www.panacheeza.com
Nutrition
Serving: 2slices | Calories: 166kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 450mg | Fiber: 6g | Sugar: 6g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg