Sep 20 2013

Eggplant Parm – Vegan and Gluten-Free

eggplantparm

Eggplant parmesan is one of the last things I continued to order for carryout. I’m happy to say I found a great recipe so I no longer have to order it.

You never know what ingredients restaurants use, but you can be sure they aren’t organic – unless they specifically say so. Not to mention the excess salt and oils they use. Again, they aren’t even high quality salts and oils. There are times when you have to, or want to eat out, or carry-in, but I feel pretty strongly about cooking the majority of food we consume at home.

The eggplant and tomato sauce in this recipe make it high in antioxidants, to fight off disease, and inflammation. Both are important as we enter flu season. Eggplant parm offers good health and warm comfort in the cold months of fall and winter. This is also a great recipe to make in bulk and freeze smaller portions for later.

Ingredients:

  • 1 large eggplant – cut into thin slices
  • 1 1/2 teaspoons sea salt, divided
  • 3/4 cup gluten-free flour
  • Ener-G egg replacer for 1/2 cup egg equivalent (or 6 eggs whites)
  • 2 cups fine dry gluten-free breadcrumbs
  • 2 tablespoons Italian seasoning, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 Jar marinara sauce
  • 1 1/2 cups shredded Daiya mozzarella “cheese”
  • 4 tablespoons vegan parm

Directions:

  • Place a towel on a baking sheet or cutting board. Place half the eggplant slices on the towel. Sprinkle with 3/4 teaspoon salt. Cover with another towel. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 teaspoon salt. Cover with another towel. Let stand at room temperature for 1 hour.
  • Position oven racks in upper and lower positions and place a large backing sheet each rack to heat; preheat to 425°F.
  • Blot the eggplant slices with towel. Put flour in one shallow dish, egg white substitute (Ener-G) in another. Combine breadcrumbs and 2 tablespoons Italian seasoning in a third dish. Dip each slice of eggplant in the flour, shaking off excess. Dip in the egg replacer, letting the excess drip off, then press into the breadcrumbs.
  • Remove the heated baking sheets from the oven and add 2 tablespoons oil to each, tilting to coat. Place half the eggplant on each baking sheet, not letting the slices touch. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.
  • Combine both “cheeses” in a bowl.
  • To assemble: Layer enough tomato sauce to cover the bottom. Then add one layer off eggplant, followed by a layer of ”cheese” combo. Add another layer of sauce, eggplant, and cheese combo.
  • To serve: Bake until the sauce is bubbling and the cheese is melted, about 15 minutes.

 

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