Plant-Based Eggplant Parm
Servings: 6 servings
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 for your whole family!
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:
Melt a piece of plant-based mozzarella cheese on each slice of eggplant in the last 5 minutes of cooking.
