Eggplant Parmesan
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.
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 13x9” 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.