When you go Plant Based, you still want to indulge in your favorite Go-To’s. One of those for me is Eggplant Parmesan. Of course, my version ditches the cheese and makes some healthy swaps like Whole Wheat instead of white flour, and using a non-dairy milk.

3 of my favorite features of this recipe:

• ‘Its super fun to make with the kids! Children love things that are breaded, and its a great job for them too. My kids ALWAYS help when we make this.
• Its a recreation of a classic dish, which is always nice to have in your repetoire
• You can easily make this Gluten-Free by using Gluten Free breadcrumbs  and a flour like almond, chicpea, or a blend similar to the one from Bob’s Red Mill

Eggplant ‘No-Parm’

Yield: 8 servings

Ingredients:

¾-1 lb eggplant cut into ¼ in rounds

1 cup non-dairy milk

1 tsp apple cider vinegar

½ cup whole wheat flour

2 tsps salt, divided

¼ teaspoon pepper

2 cups breadcrumbs

2 tsp dried oregano

2 tsp dried parsley

4 tsp nutritional yeast

2-1/2  cups marinara sauce

Procedure:

-Slice eggplant into ¼ in slices.

-Arrange eggplant in single layer on 2 baking sheets. Sprinkle with salt on both sides. Allow to sit  for 1 hour.

After an hour, rinse with cold water and pat dry thoroughly.

-Preheat oven to 450 degrees.

-Set out 3 wide, shallow dishes. In the first dish, mix milk and vinegar and set aside to curdle for 5 minutes.

-In the second dish mix flour, seasoned with 1 teaspoon salt and pepper . In the third dish, add breadcrumbs with the remaining 1 teaspoon salt, oregano, parsley and nutritional yeast.

-Line 2 baking sheets with parchment paper and spray with oil.  Dip each eggplant round in flour, shake off the excess flour, then dip into the curdled milk and finally the breadcrumbs and lay on the prepared baking sheet. Spray with oil on both sides.

-Bake 6-8 minutes per side or until golden brown.

-Decrease oven to 350.

-In an 8×8 dish pour 1/3 cup sauce in the bottom of the dish. Lay down 1 layer of eggplant, then 1/3 cup sauce. Continue layering ending with ½ cup sauce.

-Carefully press layers down firmly with a spatula once assembled.

-Cover with foil and bake 30 minutes. Uncover and add vegan cheese if desired. Bake 10 minutes more.