This is a very simple dish that is quick to prepare, so it is perfect for weekdays. It is also a very filling dish when served with some pasta and tomato sauce which I found to be the perfect side for it.
Ingredients:
1 Med sized Eggplant, peeled and cut into 1/4" Rounds (some people eat the peel, I don't)
2 heaping T of Ground Flax Seed
1 1/2 cups water
2 tsp garlic powder
2 tsp onion powder
S&P to taste
2 cups Panko or your favorite breadcrumbs
2 T Nutritional Yeast
Mix the following ingredients and let sit for 5 min: ground flax, water, garlic, onion, S&P. Slice up the eggplant and set aside. Mix your breadcrumbs and nutritional yeast together in shallow dish. Set up your assembly line as follows, eggplant, flax mixture, breadcrumbs, baking pan.
Dip each eggplant round into the flax mixture, then dip into the breadcrumb mixture and coat thoroughly, place on cookie sheet lined with parchment paper. Arrange the smaller rounds on the inside, larger rounds on the outside.
Bake at 400 degrees for approx. 35-40 min until golden brown, flipping once.
Serve with your favorite pasta and red sauce, it goes very well with the eggplant. Some other options are topping with a plant based cheese shred, or vegan parmesan.
Ingredients:
1 Med sized Eggplant, peeled and cut into 1/4" Rounds (some people eat the peel, I don't)
2 heaping T of Ground Flax Seed
1 1/2 cups water
2 tsp garlic powder
2 tsp onion powder
S&P to taste
2 cups Panko or your favorite breadcrumbs
2 T Nutritional Yeast
Mix the following ingredients and let sit for 5 min: ground flax, water, garlic, onion, S&P. Slice up the eggplant and set aside. Mix your breadcrumbs and nutritional yeast together in shallow dish. Set up your assembly line as follows, eggplant, flax mixture, breadcrumbs, baking pan.
Dip each eggplant round into the flax mixture, then dip into the breadcrumb mixture and coat thoroughly, place on cookie sheet lined with parchment paper. Arrange the smaller rounds on the inside, larger rounds on the outside.
Bake at 400 degrees for approx. 35-40 min until golden brown, flipping once.
Serve with your favorite pasta and red sauce, it goes very well with the eggplant. Some other options are topping with a plant based cheese shred, or vegan parmesan.