1 eggplant, peeled and sliced into approximately 8 rounds
1 cup almond milk
¾ cup flour (I used brown rice flour)
1 tsp. apple cider vinegar
1 Tbsp. oregano, fresh roughly chopped
1 Tbsp. parsley, fresh roughly chopped
1 Tbsp. basil, fresh roughly chopped
2 cups panko Japanese style breadcrumbs
1 Tbsp. Flaxseed meal
2 Tbsp. nutritional yeast
1/8 tsp. sea salt
1/8 tsp. white pepper
1 jar of your favorite marinara sauce
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
¼ tsp. sea salt
¼ tsp. white pepper
1 cup dairy-free mozzarella shreds (I used Daiya Mozzarella Style Shreds)
Sprinkle the eggplant rounds with sea salt and allow to rest for 30 minutes.
Meanwhile, prepare wet and dry batters. For the wet batter, in a medium bowl whisk together almond milk, flour, vinegar, oregano, parsley, basil, salt, and pepper.
In another medium size bowl or dish make the dry batter by stirring together breadcrumbs, flaxseed meal, nutritional yeast, salt and pepper.
Line a baking sheet with a silpat to prevent sticking, if desired.
When the eggplant is ready wipe off salt and moisture.
Dip eggplant rounds into wet batter, then into the dry batter coating well.
Place eggplant onto the baking sheet.
While the eggplant is cooking make your sauce in a medium saucepan over medium heat by combining the jar of marinara sauce, minced garlic, olive oil, salt and pepper. Stir and allow to warm.
When the eggplant is done cooking, remove from oven and set the oven to broil.
Place half of the sauce on the bottom of a baking dish.
Lay eggplant rounds in the baking dish and spread the remaining sauce over the eggplant.
Sprinkle each slice of eggplant with approximately 2 Tbsp. of the dairy-free cheese alternative.
Serve with your favorite pasta, or great with a salad for a lighter version.
With love & gratitude,