This version takes the Eggplant Parmesan that we all know and love and puts a healthier gluten free, higher protein spin on it. While traditionally crusted with bread crumbs, panko, or crushed croutons, this swap uses almond flour, hemp seed, nutritional yeast, and Parmesan cheese. While Vegetarian already, to make it completely Vegan friendly, swap out the Parmesan for equal parts additional nutritional yeast. As someone who eats mainly Vegetarian, I will use them interchangeably depending what I have. And while Eggplant Parmesan is typically layed with a red sauce, the eggplant itself is acid-reflux friendly if the sauce it swapped for Alfredo or less acidic alternative.This is absolutely delicious and a healthy way to enjoy an eggplant favorite, incorporate this healthier tasty alternative everyone can love into your next pasta dish or enjoy on its own with a dipping sauce of choice.
This dish was created with the intention of accommodating different dietary needs under a roof with simple and quick modifications listed, so that all may enjoy a delicious meal together while honoring their needs!
INGREDIENTS:
- 1 large eggplant
- 1/2 to 1 cup Olive Oil, for dipping and remainder towards sauce
- 2/3 cup Parmesan cheese: 1) if you have the shredded, put it in the magic bullet or a blender to grate finely; 2) If Vegan, swap this part for 2/3 cup additional nutritional yeast)
- 1/4 cup nutritional yeast: cuts the dairy while adding to the cheesy flavor
- 1/4 cup Almond flour: gluten free option for coating
- 1/3 Hemp seeds
- 1 tsp each seasoning: garlic powder, parsley, basil, oregano, thyme, Salt
- If prepping sauce too: about 15 of the small grape tomatoes and a half of a garlic bulb
Prep the Eggplant:
- Cut off the stem part of the head
- Skin the eggplant
- Cut eggplant in 1/2 in slices
Prep the Seasonings:
- Combine the Parmesans Cheese, Nutritional Yeast, Almond Flower, Hemp Seeds, and seasonings (Garlic Powder, Parsley, Basil, Oregano, Thyme, Salt, Paprika) in a bowl and mix all together unti; evenly distributed.
Lay on foil baking sheet and pre-heat oven to 400
Set up your Assembly Line:
- Eggplant Rounds
- Bowl of Olive Oil
- Bowl of Breading (Seasonings)
- Baking pan
Prep to Bake:
- Dip eggplant fully in Olive Oil
- Dip and fully coast both sides in seasonings. Press or pat seasonings on as needed to fully cover.
- Set on Baking Tray
- Repeat until all Eggplant rounds done.
For sauce ( if making):
- In the left over space, put your tomatoes and half a head of garlic.
- Bake on same tray as eggplant.
- Once out, put your tomatoes, garlic cloves, remaining olive oil, and salt pepper in your magic bullet/blender and blend until smooth.
Cooking in Oven:
Set you over at 400 F. Cook everything on one pan for 15 minutes, then flip all your eggplant over and do 8-10 more minutes.
Serving:
- While your eggplant is cooking, you make prep your noodles of choice.
- Once all out, prep your sauce quickly by instruction above or use your sauce of choice. ( Can swap to non-red sauce like Alfredo for Acid Reflux or GERD friendly subs).
- Plate your noodles. Lay your eggplant on top. Add sauce to your preference. Garnish with Parmesan or nutritional yeast (if Vegan).
Enjoy! This meal is delicious and hits the spot!
💛Love & Light,
Lisa Alavi, Spark A Little Sunshine 💫
