Eggplant “Parmesan” (MY FAVORITE!!)

Disclaimer: The first time I made this, I used spinach noodles instead of Quinoa. Quinoa noodles are gluten-free and that is why I made the switch. This is why the noodles in this pictures are green.

Growing up, chicken parmesan was one of my absolute favorite meals to eat.  One day in college, I was wondering around the local farmers’ market, I came across a table selling eggplant.  I had just begun my exploring stage of cooking that I am in now and asked the lady what she suggested cooking using eggplant.  She explained to me that eggplant is a “meaty” source of vegetables and can easily be a meat replacement.  When she suggested eggplant parmesan, I was hooked.  I know this is a popular thing, but I had only had the chicken version.  Needless to say, if you are used to a more traditional, “meat as the main entree” kind of meal, this is a great one for you.

Because my husband and I are eating vegan, we replaced the parmesan with ground almond.  It sounds funny, but it actually does the job perfectly.  Also, the last time we made this recipe, we had my in-laws over for supper.  My father-in-law is gluten-free, so we replaced some of the ingredients to fit his diet as well.  I have decided to share the recipe that can meet all dietary needs.  Some of these ingredients may not be your normal household foods.  If you want to replace them with something that works better for you, go for it.  There are so many eggplant parmesan recipes out there, each one a little different than the rest.  This is my rendition of it.  

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Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: 2 servings
Vegan and Gluten-Free

What you’ll need: 

• 1 large eggplant
• 1/4 cup oat flour (or flour of your choice)
• 1 cup gluten-free panko breadcrumbs
• 1 cup raw, salt-free almonds (ground, if you don’t own a food processor)
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 teaspoon himalayan sea salt
• 1/2 cup unsweetened plain almond milk
• 1 teaspoon arrowroot (or cornstarch)
• Coconut oil (or oil of choice)
• 2 cups marinara sauce
• 8 ounces quinoa noodles (or other pasta of your choice)

Now let’s get started:

Peel eggplant and slice into thin rounds less than 1/2 inch thick.  Sprinkle each side lightly with sea salt.

Preheat oven to 400 degrees fahrenheit. Begin cooking pasta according to directions on the box.  Also, go ahead and prepare the marinara sauce and set aside for later use.

You’re going to need three dipping bowls at least the circumference of the largest slice of eggplant.  Prepare them by pouring almond milk and arrowroot in one bowl; oat flour in the next; and panko breadcrumbs, oregano, garlic powder, red pepper flakes, black pepper, and sea salt in the last bowl.

Begin the dipping process by first dipping slices in the flour, then the almond milk mixture, and then the breadcrumbs mixture.  Arrange them on a baking sheet, touching, but not overlapping each other.

Before placing eggplant into the oven, brown both sides on a skillet (approximately 2 minutes per side) using coconut oil, or oil of your choice.  (Coconut oil gives a sweet taste that I enjoy.  If you want a flavorless oil, go for olive oil or canola oil.)  Return them to the baking sheet.

Bake eggplants for 20 minutes in oven.  While they are cooking, ground your almonds in the food processor, if needed.  After twenty minutes, top eggplants with marinara sauce and ground almonds.

To serve, place eggplants over noodles.  If you have extra sauce, toss noodles in sauce before topping with eggplant.  Serve immediately.

If you have leftovers, these do not do too well in the microwave.  It is best to reheat in the oven.

The best Marinara Sauce you’ll ever taste…

In the past, every time I thought of Italian food, I thought of tons of carbohydrates and not a lot of flavor.  So when I began eating Vegan, Italian food was not even on my radar.  

Well think again, Paula!  Italian food has probably been my favorite food to play with during this experience, and lots of it has to do with this exact recipe.  I know that marinara sauce is usually on the back of people’s minds when cooking and ends up being store bought and just something to smother the main course with.  This is a recipe that will change your mind about this underrated food and you’ll never want to go store bought ever again.  Did I mention it is easy?  Yes, it is insanely easy and quick.  Chances are, you already have the ingredients in your pantry.  Hey, you’re half way there!!

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Prep time: 5 minutes (or less)
Cook Time: 15 minutes
Yields about 1.5 cups
Vegan and Gluten-Free

What you’ll need:

• 6 garlic cloves
• 1 1/2 – 2 Tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon crushed red pepper flakes (give or take depending on how spicy you want it)
• 2 teaspoons Himalayan Sea Salt (this is a preference, but any salts will do)
• 1/2 teaspoon dried oregano
• 2 teaspoons cracked black pepper
• 2 tablespoons fresh basil, chopped (dried will work, but fresh is more flavorful)

Now let’s get started:

Heat a large skillet on a high heat.  Place garlic cloves, peel and all onto hot skillet and roast until brown all around.  This softens the garlic before mincing, creating a smoother mince.  Once roasted, let cool and mince.  Heat the olive oil on medium-high heat in the same skillet.  Add garlic and saute for 1 minute, stirring frequently.  Next, add the crushed tomatoes followed by the remainder of the ingredients.  (I also like to add garlic powder, because it adds a different flavor that the minced garlic.)  Cook until the sauce reaches a simmer.  Reduce the heat to low and continue to let the sauce simmer for about 15 minutes.  Stir periodically.

Remove from heat and serve immediately, or store in a mason jar in the fridge for up to a week.