YOUR SOLIN GENERATED RECIPE
Crispy Baked Vegan Eggplant Parmesan
A vibrant twist on a classic comfort dish featuring crispy, oven-baked eggplant rounds layered with a tangy marinara sauce, savory baked tofu, and a crunchy, protein-boosted breading enriched with nutritional yeast. A satisfying, plant-powered meal that is light yet filling.
INGREDIENTS
1 medium slice Eggplant (120g)
30 grams Chickpea Flour
60 ml Unsweetened Almond Milk
2 tbsp Nutritional Yeast
20 grams Oat Flour
0.5 cup Marinara Sauce (125g)
150 grams Extra Firm Tofu
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds and lightly salt them; set aside for 10 minutes to draw out moisture, then pat dry.
Press the extra firm tofu to remove excess water and slice into 1/4-inch thick pieces.
In a shallow bowl, combine the chickpea flour, oat flour, and nutritional yeast. In a separate shallow dish, pour the unsweetened almond milk.
Dip each eggplant slice first in the almond milk, then dredge in the flour mixture, ensuring an even coating on both sides.
Place the coated eggplant slices on the prepared baking sheet and lightly spray with olive oil if desired.
Bake the eggplant for 20-25 minutes until they become crispy and golden, flipping halfway through.
Meanwhile, in a small baking dish, arrange a layer of baked tofu slices and spoon over the marinara sauce.
Once the eggplant slices are done, layer them on top of the tofu and sauce. Optionally, drizzle a little extra marinara over the top for extra moisture and flavor.
Return the dish to the oven for an additional 5 minutes to meld the flavors together.
Remove from the oven, garnish with fresh basil if available, and serve warm. Enjoy your protein-packed, crispy vegan eggplant Parmesan!