This is a super yummy and filling meal that is perfect for the winter time! It’s hearty and warming, not to mention, plant based and gluten free. Honestly, if you’re plant based and gluten free, when is the last time you were able to have something like eggplant parmesan? Never? Same here. So, let’s make it together!
What Equipment is Needed?
For this recipe, you will need a cutting board and knife, 13×9” baking dish, and, if you’re making your own breadcrumbs, a food processor or blender. You will also need a large pot to cook the gluten free spaghetti in.
Gluten Free Breadcrumbs
You can definitely buy gluten free breadcrumbs from the store. However, a cheaper option is to make your own. To keep it super easy, all you need to do is add some gluten free crackers to a blender or food processor and grind them up until they resemble breadcrumbs. Another option is to add spices as well, such as italian seasoning, nutritional yeast, or garlic powder.
Dairy Free Mozzarella
For this particular time that I made this dish, I used Violife mozzarella shreds. This is a great option when you’re making dairy free eggplant parmesan. Another great option would be to use Miyoko’s plant based mozzarella which you can slice up instead. Either is a great option, it just depends on what your grocery store has for availability! The last option, which I may try next time I make this, is to add a plant based ricotta too. I’ve made my own using cashews and tofu which came out great (stay tuned for this recipe sometime soon).
Ingredients
- Gluten Free Breadcrumbs – As mentioned, you can buy some from the store or make your own!
- Chickpea Flour
- Water
- Marinara Sauce – I prefer to buy sauce that has no added sugar or salt.
- Shredded Vegan Mozzarella – Refer to above for some dairy free cheese options!
- Large Eggplant
- Gluten Free Spaghetti – The past time I made this, I used Barilla’s chickpea spaghetti for some added protein. My other favorite gluten free pasta brand is Jovial.
Substitutions
- Chickpea Flour – I prefer to use chickpea flour for this as it is a healthier flour. However, you can use a regular gluten free flour instead but it may change the consistency of the mixture.
- Gluten Free Breadcrumbs – As mentioned, buy from the store or make your own.
- Marinara Sauce – If you want to get really creative, you could swap this out for a dairy free butternut squash pasta sauce or vodka sauce.
Recipe
Eggplant Parmesan
Ingredients
- 2 1/2 to 3 cups gluten free breadcrumbs (I made my own by grinding up gluten free crackers in my blender)
- 1 cup chickpea flour
- 1 cup water
- 2 jars marinara sauce
- 3 cups shredded vegan mozzarella
- 1 large eggplant
- 8 oz gluten free spaghetti
Instructions
- Cook spaghetti according to package instructions.
- Preheat the oven to 425℉. Grease a 13×9” glass baking dish with extra virgin olive oil. Spread about 1/2 cup marinara sauce in the bottom of the baking dish.
- Slice your eggplant into 1/4” thin round slices.
- Combine the chickpea flour and water in a bowl and stir until there are no clumps.
- Pour gluten free breadcrumbs into a bowl.
- Dip an eggplant slice into the chickpea flour mixture. Then, coat it in gluten free breadcrumbs. Finally, lay it in the baking dish. Do this for each slice until you have a bottom layer.
- Once you have finished the bottom layer, cover it in marinara sauce along with 1/2 to 1 cup of vegan mozzarella shreds.
- Repeat steps 6 and 7 for the next layer. You may be able to complete two or three layers depending on the size of the eggplant you chose.
- Once all layers are complete, bake it in the oven for 35 to 40 minutes.
- Serve over gluten free spaghetti with extra marinara sauce and optional extra mozzarella shreds.
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