Crispy Gluten-Free Eggplant Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy breaded eggplant layered with marinara and served with gluten-free pasta. This plant-based take on a classic Italian dish is satisfying and flavorful without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup unsweetened plain almond milk ((or other neutral dairy-free milk))
- 1 tsp cornstarch ((or arrowroot starch))
- 1/2 cup gluten-free flour
- 2 Tbsp cornstarch ((or arrowroot starch))
- 1 healthy pinch sea salt
- 1/3 cup gluten-free panko bread crumbs*
- 1/4 cup cornmeal
- 1/4 cup vegan parmesan cheese
- 1 tsp dried oregano*
- 1/4 tsp sea salt
- 1 whole long, narrow eggplant ((sliced into 1/8th inch rounds // skin on))
- 4 Tbsp neutral cooking oil ((I like avocado or coconut // divided))
- 1 cup Easy Marinara Sauce (or your favorite store bought sauce)
- 8-10 ounces cooked pasta ((such as linguini, penne, or spiralized vegetables))
- 1 batch 30-minute Cashew Alfredo Sauce
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1028mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1028MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.