Ingredients:

  • 2 large Italian eggplants
  • 1.5 tsp Sea salt
  • 1.5 cups Panko breadcrumbs (vegan)
  • 0.5 cup Almond flour
  • 0.25 cup Nutritional yeast
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 0.5 cup Unsweetened soy milk
  • 2 tbsp Cornstarch
  • 3 cups Marinara sauce (no added sugar)
  • 1 cup Vegan mozzarella shreds
  • 0.25 cup Fresh basil, chiffonade

Instructions:

  1. Slice the eggplant into 1 cm thick rounds. Arrange them on paper towels, sprinkle with salt, and let sweat for 20 minutes to draw out moisture.
  2. Firmly blot the eggplant rounds with paper towels to remove all excess liquid and surface salt.
  3. Prepare the dredging station: Bowl 1 with soy milk and cornstarch whisked into a slurry; Bowl 2 with panko, almond flour, nutritional yeast, oregano, garlic powder, and smoked paprika.
  4. Dip each eggplant round into the milk slurry, then coat thoroughly in the panko mixture, pressing firmly to adhere the crust.
  5. Place the coated rounds on a stainless steel wire cooling rack set over a baking sheet to ensure 360-degree airflow.
  6. Bake in a preheated 200°C oven for 25 minutes until the exterior is deeply golden and firm.
  7. Remove from oven, top each round with marinara sauce and vegan mozzarella, and bake for an additional 5-10 minutes until the cheese is melted and bubbling.
  8. Garnish with fresh basil chiffonade and serve immediately.