Baked Eggplant Parmesan
A deliciously crispy, baked eggplant Parmesan, perfect for pairing with marinara sauce or enjoying on its own!
Equipment
- Baking sheet, Parchment or silicone mat, Knife, Bowl
Ingredients
- 1 large-size eggplant
- 1 cup 80 g panko-style bread crumbs
- ½ cup 60 g walnut pieces, ground into a powder
- ¼ cup 30 g nutritional yeast
- 1 tablespoon 2 g dried basil
- 1 tablespoon 8 g garlic powder
- Salt and freshly cracked pepper to taste
- Olive oil for brushing
- 2 Roma or hothouse tomatoes thinly sliced
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment or a silicone baking mat.
- Slice the eggplant into ½-inch-thick (1.
- 3-cm) slices, peeling if desired.
- In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
- Brush both sides of each eggplant slice liberally with olive oil, then coat in the panko mixture.
- Place on the prepared baking sheet and top each slice with a tomato slice.
- Bake for 25 to 30 minutes, or until the eggplant is golden and crispy.
- Serve on its own, or with marinara sauce if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of pasta or on top of a bed of greens for a full meal.
Wine Advice:
Pair with a light red wine like Pinot Noir or a crisp white such as Sauvignon Blanc.
Nutritional Information
Calories: 100 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 5 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.4 mg
