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Ingredients:

Servings:  4-6 servings  

• Prep time: 15 minutes 
• Cook time:  45 minutes

Ingredients:

Eggplant

2 medium to large aubergines (cut into 1/2″ rounds)

• 1 tablespoon salt (for removing moisture from the aubergines before cooking)
• 2 cups breadcrumbs (made from crushed Rosemary Germinal Organic crackers)
• 1 tablespoon Italian seasoning
• 1 cup vegan parmesan crumbles
• 1 cup all-purpose flour
• 2 flax eggs (2 tablespoons flaxseed meal and 6 tablespoons water)
• Avocado oil
• 1 cup vegan shredded mozzarella

Tomato Sauce

• 1 jar of your favorite marinara sauce
• 1/4 teaspoon crushed red pepper flakes
• Fresh parsley

Vegan. 

Recipe created by: Kae Parker @fitfoodiekae 

Directions:

Step 1: 
In a large glass pan, add the sliced aubergines and sprinkle evenly with the salt. Place paper towels underneath and on top of aubergines to pull out moisture. Let it sit for 30 minutes.

Step 2:
In a small bowl, add the ground flaxseed meal and water. After 15 minutes, you should have the consistency of an egg. Add water if it’s too thick.

Step 3:
Preheat the oven to 400 degrees and place two baking sheets in oven to preheat.

Step 4:
Combine the bread crumbs with the parmesan and seasonings in a large bowl.

Step 5:
In a ziplock bag, add the flour and toss the aubergines. Be sure to remove any excess.

Step 6:
Take the flour-coated aubergines and dip in the flax egg mixture until completely coated. Follow with the Germinal Organic Rosemary Cracker mixture.

Step 7:
Remove the preheated baking sheets, spray with nonstick oil, and place aubergines on the baking sheets.

Step 8: 
Bake for 25 minutes or so. Add vegan parmesan cheese just a few minutes prior to the end of the cook time.  Should be golden brown.

Step 9:
In a sauté pan, cook marinara, red pepper flakes and fresh parsley on medium for 10 or 15 minutes. Serve with pasta and fresh parsley.

Enjoy! 

P.S. Head over to our friends at Eataly for a non-vegan version of this recipe here.