Crispy Eggplant Parm

Crispy Eggplant rounds:

• 1 large eggplant or 2-3 smaller

• Sea salt

For the breading:

• 3 tbsp arrowroot powder

• 6 tbsp gluten-free flour blend (alternatively, you can also use oat flour)

• 1 c rice crumbs (or another gluten-free breadcrumb option, like these cauliflower crumbs)

• ½ tsp salt

• About ¼ c cold water

For breadcrumb seasoning: 

• 1 tsp salt

• 1 tsp dried parsley

• 1 tsp dried basil

• 1 tsp garlic powder

• 1 tsp dried oregano

• ¼ tsp pepper (Or you can use your favorite Italian seasoning salt, I love this one)

For cooking:

• Avocado oil or spray

Cut the eggplant into about ¼ inch thick rounds – sprinkle liberally with sea salt on both sides & let sit on paper towels for about 30-60 minutes to leech out some of the water.

Preheat oven to 400. To bread the eggplant rounds, first pat them dry of all excess moisture. In a small bowl, mix the arrowroot powder, salt, gluten-free flour blend. Whisk in the cold water a little bit at a time until it becomes like pancake batter consistency. 

In another small bowl, mix together the bread crumbs & the seasonings. First dip each eggplant round in the batter, let excess drip, then dredge in the breadcrumbs. Lay on a sheet pan leaving space between so they crisp. Drizzle or spray with avocado oil & bake for 20 minutes. Then flip & bake about 20 minutes more.

Marinara sauce:

• 1 medium yellow onion, roughly diced

• 3-8 cloves of garlic, chopped fine (depending on how much you like garlic, I go for a full 8)

• 1 can San Marzano peeled tomatoes – 28 oz (I like Cento brand, sold at Trader Joe’s)

• 1 tbsp coconut aminos 

• 1 tbsp maple

• s+p to taste (start with about 1 tsp salt)

• 1 tbsp avocado oil

• Optional add-ins: fresh basil/oregano, Italian seasonings, chili flakes (I recommend about ½ tsp chili flakes & 1 tbsp italian seasoning – just make sure your seasoning blend is pure & quality)

In a large pot, sauté onion in avocado oil over medium heat until translucent. Add garlic & sauté 2 minutes. Add the tomatoes, spices, and syrup. After the tomatoes soften after a few minutes, break them up by pressing them into the side of the pot with your cooking spoon. Simmer for 10 min uncovered until reduced down (ideally 20 minutes, to let flavors meld, but 10 does the trick). Taste & adjust as needed. Carefully pour into a blender & blend on low until just integrated (don’t over blend).

Assembly:

• Miyoko’s Cashew Milk Mozzarella (or another clean plant-based cheese. You can also make your own)

• fresh basil

• fresh pepper

Place the eggplant rounds back in the oven under the broiler for about 1 minute each side to get some extra crispy before they get sauced. In a small glass casserole dish, pour a bit of the sauce to coat the bottom. Add a layer of the crispy eggplant, more sauce, another layer of eggplant… keep going until eggplant is gone. Top off with the cheese. Bake at 400 for about 40 minutes or until bubbling. I like to finish under the broiler to get a little browning on the cheese.

Garnish with fresh basil & pepper. Enjoy!