Description
Crispy vegan eggplant cutlets covered with vegan parmesan – who wouldn’t want those on a big bowl of pasta marinara?
Ingredients
Scale
- 1 medium eggplant
- 1/3 cup spelt flour (60 g)
- 1/2 cup unsweetened plant-based milk (e.g. soy)
- 1/2 tsp apple cider vinegar
- 1/4 tsp salt
- pepper to taste
Vegan Parmesan
- 3/4 cup pumpkin seeds (100 g)
- 1/3 cup hemp seeds or more pumpkin seeds (30 g)
- 1/4 cup nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- Slice the eggplant into 10 disks, each around 1 cm (0.4 inch) thick.
- Sprinkle the eggplant with a generous amount of saltand place in a colander. Let sit for ~20-25 min to draw out the water.
- Whisk together the plant-based milk and apple cider vinegar and put aside for 5 min.
- Pre-heat the oven to 390 °F (200 °C).
- Prepare the vegan parmesan by processing all ingredients in a (small) food processor until a coarse meal forms. Transfer to a shallow dish.
- Now whisk together the milk-cider mixture with the flour, salt and pepper.
- Rinse the salt from the eggplant and pat dry using a clean kitchen towel.
- Dip each eggplant disk into the milk-flour batter and let drip off any excess. Then dip into the parmesan from all sides to cover the entire eggplant cutlet.
- Place the eggplant cutlets on a lined baking tray and bake for 15-17 min. Then flip the cutlets and bake for another 8 min.
- Serve on pasta with your favorite marinara or use on a sandwich.
- Prep Time: 25 min
- Cook Time: 25 min
Keywords: Eggplant, Fall, Oil-free, Dinner, Lunch, Vegan, Nuts