The Best Eggplant Parmesan Vegetarian Fit Foodie Finds

The Best Eggplant Parmesan Vegetarian Fit Foodie Finds To make the homemade marinara sauce for this eggplant parmesan, heat olive oil to a pot and heat over medium high heat. when the olive oil is fragrant add the white onion and minced garlic to the pot and sprinkle with ¼ teaspoon salt. sauté for 2 3 minutes. add the rest of the sauce ingredients to the pot and stir. Whisk eggs in a bowl and combine parmesan cheese with spices in a separate bowl. dip eggplant in the egg wash and then dredge in cheese.

The Best Eggplant Parmesan Vegetarian Fit Foodie Finds Place 2 cups of whole wheat flour into one bowl. place breadcrumbs in another. in the last bowl, add the remaining 2 cups of whole wheat flour and whisk in water to thin until you reach a batter like consistency. dunk your dried eggplant slices into the flour, then into the batter mix, then into the breadcrumbs. Preheat the oven to 400 degrees f. grease 2 large baking sheets with oil and set aside. in a food processor or high powered blender, pulse all the dry mixture ingredients together until they resemble fine crumbs. set aside. in a small bowl, whisk together the soy milk and flour until smooth. set aside. Reserve for later. lower your oven temperature to 350f and pour a thin layer of tomato sauce into a 9x13 inch pan. arrange half the broiled eggplant on the bottom of the dish in layers. sprinkle with half the breadcrumbs and then layer tomato sauce and half the mozzarella sauce. repeat the layers. Whisk all of the batter ingredients together in a small bowl. stir the breading ingredients together in a separate small bowl. place the flour for dredging in a third small bowl. preheat the oven to 350°. generously coat the bottom of a large skillet with olive oil (2 to 3 tablespoons) and place it over medium heat.

Baked Eggplant Parmesan Gf Option Vegan Option Vegetarian вђ Honey Reserve for later. lower your oven temperature to 350f and pour a thin layer of tomato sauce into a 9x13 inch pan. arrange half the broiled eggplant on the bottom of the dish in layers. sprinkle with half the breadcrumbs and then layer tomato sauce and half the mozzarella sauce. repeat the layers. Whisk all of the batter ingredients together in a small bowl. stir the breading ingredients together in a separate small bowl. place the flour for dredging in a third small bowl. preheat the oven to 350°. generously coat the bottom of a large skillet with olive oil (2 to 3 tablespoons) and place it over medium heat. Step 2: coat the eggplant. set up an assembly line using two bowls, one filled with the milk and flour and the other filled with the panko breadcrumbs and spices. dip each eggplant slice into the milk mixture, then directly into the breadcrumbs until it's completely coated. step 3: bake. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. in another shallow bowl, mix the panko breadcrumbs (1 cup) with the italian seasoning (1 teaspoon), and the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. dip each eggplant slice in the egg mixture to coat.