PLANT-BASED EGGPLANT PARM
A plant-based twist on this classic dish. Our Plant-Based Eggplant Parm combines the Italian flavors of Dei Fratelli Tomato Sauce with eggplant, oregano, and gluten-free flour, for this tasty dinner fr your whole family!
Made with Tomato Sauce
We start with fresh, vine-ripened tomatoes that are blended with salt, onion, peppers, and garlic, for delicious, pure tomato flavor! With no tomato paste or water, this tomato sauce tastes like you spent all day in the kitchen cooking fresh tomatoes from your garden!
PLANT-BASED EGGPLANT PARM
A plant-based twist on this classic dish. Our Plant-Based Eggplant Parm combines the Italian flavors of Dei Fratelli Tomato Sauce with eggplant, oregano, and gluten-free flour, for this tasty dinner fr your whole family!
Made with Tomato Sauce
We start with fresh, vine-ripened tomatoes that are blended with salt, onion, peppers, and garlic, for delicious, pure tomato flavor! With no tomato paste or water, this tomato sauce tastes like you spent all day in the kitchen cooking fresh tomatoes from your garden!
PLANT-BASED EGGPLANT PARM
A plant-based twist on this classic dish. Our Plant-Based Eggplant Parm combines the Italian flavors of Dei Fratelli Tomato Sauce with eggplant, oregano, and gluten-free flour, for this tasty dinner fr your whole family!
Made with Tomato Sauce
We start with fresh, vine-ripened tomatoes that are blended with salt, onion, peppers, and garlic, for delicious, pure tomato flavor! With no tomato paste or water, this tomato sauce tastes like you spent all day in the kitchen cooking fresh tomatoes from your garden!
Plant-Based Eggplant Parm
Ingredients:
- 1 (28 oz.) can Dei Fratelli Tomato Sauce
- 1 3/4 Cups Water
- 2 Tbsp. + 2 tsp. Tapioca Starch
- 1/2 Cup Gluten-Free Flour
- 1/2 tsp. Sea Salt
- 1 medium Eggplant, peeled and sliced into 3/8" rounds
- 1/2 Cup Gluten-Free Breadcrumbs
- 2 Tbsp. Plant-Based Parmesan, grated
- 3/4 tsp. Italian Seasoning
- 3/4 tsp. Oregano
- 2 Cups White Rice, cooked
- 4 Basil Leaves, torn
Instructions:
- Preheat oven to 375 F.
- Gather three bowls. In one bowl combine the gluten-free flour, 1 Tbsp. tapioca starch, and 1/4 tsp. sea salt. In another bowl, combine half of the Dei Fratelli Tomato Sauce, water, and remaining tapioca starch. In the last bowl, mix the breadcrumbs with the parmesan and 1/4 tsp. of sea salt.
- Coat the eggplant rounds first in the flour, then the sauce, and then the breadcrumb mixture. Place on a greased baking sheet and bake for 20 minutes. Then flip the eggplants onto the other side and bake an additional 15 minutes.
- While the eggplant is baking, bring the remaining sauce to a gentle simmer and add the Italian seasoning and oregano. Cook for 5 minutes and add salt and pepper if needed.
- Serve the eggplant over rice. Garnish with torn basil.
Chef's Tip:
Related Recipes To Try:
Eggplant Parmesan
Eggplant O’Brien
Fire Roasted Pizza Tortellini Salad