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RECIPES: VEGAN MAINS

BAKED EGGPLANT PARMESAN STACKS

September 10, 2018 by Renee Tavoularis

BAKED EGGPLANT PARMESAN STACKS

Going plant-based doesn’t mean you need to forget your favorite Italian dishes. However, unlike the original dish, these Baked Eggplant Parmesan Stacks won’t weigh you down after your meal. Not to mention that eggplants are packed with important vitamins such as Vitamin C, Vitamin K and Vitamin B6.

SERVES 4
45 MINUTES
VEGAN
GLUTEN FREE

INGREDIENTS

For the “CHEESE” SAUCE:

1 ½ cups soaked and drained cashews
3 tablespoons nutritional yeast
1 teaspoon garlic powder
½ teaspoon sea salt
1 ¼ cups water

For the MARINARA:

1 tablespoon olive oil
1 large shallot, finely diced
1 clove garlic, finely minced
1 tablespoon fresh oregano, chopped
12 ounces strained tomatoes
1 tablespoon dried parsley
½ teaspoon sea salt
1 teaspoon ground black pepper 

For the EGGPLANT:

1 large eggplant, sliced into ⅓” thick sliced
1 tablespoon sea salt, divided
4 tablespoons flax meal
8 tablespoons water
¼ cup arrowroot powder (or gluten-free cornstarch)
1 ½ cups gluten free panko breadcrumbs
1 teaspoon dried oregano
8 fresh basil leaves 

INSTRUCTIONS

  • Preheat the oven to 400F. Line a baking tray with parchment paper.
  • Place the eggplant slices on a plate lined with a paper towel. Sprinkle with half of the tablespoon of sea salt for the eggplant. Let eggplant sit for 15 minutes so that the moisture can be drawn out.
  • To make the cheese sauce, combine all ingredients in a food processor or high-speed blender and process for 5 minutes or until smooth. Set aside.
  • To make the marinara sauce, add the oil to a medium saucepan and heat over medium heat. Once hot, add the shallot and cook for 3 minutes. Then add the garlic and oregano and cook another 2 minutes.
  • Pour in the strained tomatoes and parsley. Bring to a low boil, reduce the heat to low and simmer for 10 minutes. Stir in the salt and pepper.
  • While the marinara sauce cooks, finish preparing the eggplant. In a small bowl, whisk together the flax meal and water until well combined. Set aside for 10 minutes or until a gel forms.
  • Place arrowroot powder and breadcrumbs on two separate plates or dishes. Add the remaining salt and oregano to the breadcrumbs and toss to combine.
  • One at a time, lightly dip the eggplant slices into the arrowroot powder so that you can cover each side. Tap off any excess before dipping in the flax and water mixture. Toss in the breadcrumb mixture before placing on the prepared baking tray. Do the same for each eggplant slice.
  • Place the eggplant in the oven and bake for 20 minutes, flipping once. Eggplant is done once the breadcrumbs are golden brown.
  • To create the stacks, layer slices of the eggplant with the marinara sauce, cheese sauce and basil leaf. If desired, heat the cheese sauce prior to serving in a small saucepan over low heat.

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