Baking sheet, Parchment or silicone mat, Knife, Bowl
Ingrediënten
1large-size eggplant
1cup80 g panko-style bread crumbs
½cup60 g walnut pieces, ground into a powder
¼cup30 g nutritional yeast
1tablespoon2 g dried basil
1tablespoon8 g garlic powder
Salt and freshly cracked pepperto taste
Olive oilfor brushing
2Roma or hothouse tomatoesthinly sliced
Instructies
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.