From Minimalist Baker
Crispy Gluten-Free Eggplant Parmesan
- Time
- 45 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 1/2 cup unsweetened plain almond milk ((or other neutral dairy-free milk))
- 1 tsp cornstarch ((or arrowroot starch))
- 1/2 cup gluten-free flour
- 2 Tbsp cornstarch ((or arrowroot starch))
- 1 healthy pinch sea salt
- 1/3 cup gluten-free panko bread crumbs*
- 1/4 cup cornmeal
- 1/4 cup vegan parmesan cheese
- 1 tsp dried oregano*
- 1/4 tsp sea salt
- 1 whole long, narrow eggplant ((sliced into 1/8th inch rounds // skin on))
- 4 Tbsp neutral cooking oil ((I like avocado or coconut // divided))
- 1 cup Easy Marinara Sauce (or your favorite store bought sauce)
- 8-10 ounces cooked pasta ((such as linguini, penne, or spiralized vegetables))
- 1 batch 30-minute Cashew Alfredo Sauce
Nutrition
- Calories
- 334 kcal
- Fat
- 18 g
- Serving size
- 1 serving
- Fiber
- 5.4 g
- Sugar
- 4.4 g
- Sodium
- 218 mg
- Protein
- 4.7 g
- Carbohydrate
- 40 g
- Saturated fat
- 2.5 g
As published by Minimalist Baker.
The method
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