Eggplant Parmesan – 3ABN Recipes

Eggplant Parmesan

Sarah Frain, Stephanie Howard

(TDY#12055)

Ingredients

1 14oz. package whole grain angel hair pasta, cooked
1 recipe breaded eggplant
4 c. tomato sauce
1/2 c. non-dairy Parmesan cheese
Breaded Eggplant:
2 medium eggplants, peeled and cut into 1/3 inch thick slices
2 c. breading mix
Breading Mix:
1 1/3 c. whole wheat pastry flour
1 c. cornmeal
1 c. nutritional yeast flakes
3 Tbsp. non-dairy Parmesan cheese, opt.
2 Tbsp. parsley flakes
1 Tbsp. salt
1 Tbsp. onion powder
1/2 Tbsp. paprika
1/2 Tbsp. dried basil
1 1/2 Tbsp. garlic powder
Batter:
1/2 c. soy mayonnaise or silken tofu
1/4 to 1/2 c. water

Steps

Step 1
For batter, mix soy mayonnaise and water to desired consistency. Mix breading meal ingredients together.
Step 2
Dip eggplant slices in batter, then into the breading mix.
Step 3
Place on oil-sprayed baking sheet and bake at 350 degrees for 15 minutes on each side, or until browned.
Step 4
To serve, place some spaghetti on plate, top with tomato sauce, then eggplant, and top with non-dairy Parmesan cheese.

Recipe tags: Eggplants, Sarah Frain, Stephanie Howard

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