Description
Learn how to make delicious Vegetarian Baked Eggplant with this easy recipe. Perfect for a healthy and flavorful meal. Click to get cooking!
Ingredients
- nonstick spray
- 1 medium eggplant (about 1 lb / 450g)
- 1/4 teaspoon (1 ml) salt
- 1/2 cup aquafaba (120ml)
- 1/2 cup whole wheat panko breadcrumbs (60g)
- 2 tablespoons (30 ml) nutritional yeast flakes
- 1 teaspoon (5 ml) dried parsley
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) dried basil
- 1/4 teaspoon (1 ml) black pepper
- 1/2 cup tomato sauce (120ml)
Instructions
- If desired, remove the skin from the eggplant. Cut the eggplant into slices approximately ½ inch thick. Arrange the slices on a cutting board and sprinkle with half of the salt. Flip the slices and sprinkle with the remaining salt. Allow them to rest for around 30 minutes.
- Coat a baking sheet with nonstick spray or cover it with parchment paper.
- Set your oven to 400°F, using the convection setting if available.
- Use paper towels to dry the eggplant slices.
- Pour the aquafaba into a shallow dish. In another shallow dish, combine the panko breadcrumbs with nutritional yeast, parsley, garlic powder, basil, and black pepper. Mix thoroughly with a fork.
- Submerge each eggplant slice in the aquafaba, ensuring both sides are coated. Press each slice into the breadcrumb mixture on both sides, then place them on the prepared baking sheet. Repeat until all slices are covered.
- Insert the baking sheet into the oven and bake for 15 minutes.
- Take the sheet out of the oven and flip each eggplant slice. Add a spoonful of tomato sauce to the top of each slice.
- Return the sheet to the oven, baking for an additional 10 minutes, or until the eggplant is lightly browned and the sauce is heated through.
Notes
- Try flipping the eggplant slices halfway through baking for a crispier texture.
- Experiment with various herbs and spices in the breadcrumb mixture for enhanced flavor.
- Before baking, drizzle olive oil over the eggplant slices for a richer taste.
