Eggplant Parmigiana + Sweet Potato Chips

GF, DF, V + RSF

Ingredients:

  • 1 large eggplant sliced 2 cm thick lengthways

  • 1 cup quinoa flakes

  • 2 tbsp italian herbs

  • Salt and pepper

  • Zezt of 1 lemon

  • 1 eggs whisked

  • Olive oil

  • 2 large sweet potatoes peeled and cut into chips

  • 2 tsp rosemary

  • 150g tomato paste

  • 1/2 cup ‘Cheesy’ sauce

‘Cheesy’ sauce:

  • 3/4 cup soaked cashew

  • 3/4 cup aquafaba (liquid from a can of chickpeas)

  • 1/2 tsp onion powder

  • 1/4 tsp garlic granules

  • 1 tsp dijon mustard

  • 2 tbsp nutritional yeast

  • Salt and pepper

Method:

  1. If you haven’t already, make your cheesy sauce.

  2. Pre heat your oven to 180 degrees C and line 2 baking trays.

  3. In a medium bowl add 1 tbsp olive oil, rosemary and sweet potato chips and mix.

  4. Spread out over one baking tray and place in the oven for 30-40 minutes until cooked.

  5. In a bowl add your egg and set aside.

  6. On a plate add your quinoa flakes, italian herbs, lemon zest and a sprinkle of salt and pepper and mix.

  7. Using a brush, coat each side of the eggplant with the egg mixture.

  8. Now press the eggplant into the quinoa flakes, repeat both sides until nicely crumbed.

  9. Repeat with the rest off the eggplants.

  10. In a heated frypan add a splash of olive oil and brown each side of the eggplants before placing them in the oven to bake for 10-15 minutes or until slightly crispy (do this towards the end when your chips have 10 minutes to go).

  11. While this bakes prep some greens if you would like a mini side salad (I love adding fresh lettuce, cucumber and lime juice as a crispy fresh element).

  12. Once cooked place on a plate and serve.

DinnerEmma Cathievegetarian, eggplant parmigianaComment