1 large Eggplant stems removed and sliced
1/2 c Flour
1/2 c Almond Milk
1/2 c Panko Bread Crumbs
2 tbsp Vegan Grated Parmesan
Onion Powder to taste
Garlic Powder to taste
Salt & Pepper to taste
TO TOP THE EGGPLANT PARMESAN:
1 c Marinara Sauce plus more for serving
1/2 c Vegan Mozzarella Shreds
Vegan Grated Parmesan
4 oz. Spaghetti or pasta of your choosing, cooked al dente (about 2 oz. per person) sprinkle Vegan Grated Parmesan
Parsley for garnish
Wash, dry and remove stems of eggplant. Create slices.
Dip the slices into flour, then almond milk and finally, the panko breadcrumbs that you have mixed with the vegan parmesan, salt, pepper, garlic and onion powder.
Spray lightly with oil (if desired) and place into the basket of an air fryer at 390 degrees for 15 minutes, flipping halfway through (spray the second side lightly).
Alternately, you can do this all in the oven at 400 degrees. Cooking time may vary since air fryer’s use a convection type cooking method. Just keep an eye on them.
While the eggplant is cooking, go ahead and cook your pasta.
Once golden on both sides, spoon on some of the marinara and top with a combination of the two vegan cheeses. Cook just until the cheese begins to melt.
Serve with the pasta (and extra sauce), garnishing with fresh parsley and perhaps another sprinkle of the vegan parmesan. Enjoy!
Recipe and Photo From:theveglife.comShare to Print