Not My Moms Eggplant Parmesan Vegan And Gluten Free Food

EASY VEGAN EGGPLANT PARMESAN (GLUTEN-FREE, ALLERGY-FREE) | AIR FRIED & BAKED

Steps:

• In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.
• Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.
• To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.
• Preheat the oven to 400°F.
• If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.
• In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.
• Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.
• Remove, let cool, and serve with fresh parsley if desired.

GLUTEN-FREE EGGPLANT PARMESAN

Steps:

• Special equipment: a broiler-safe 9-by-13-inch baking dish
• Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.
• Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.

NOT MY MOM'S EGGPLANT PARMESAN (VEGAN AND GLUTEN-FREE)

Steps:

• Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
• Meanwhile, start heating spaghetti sauce in a saucepan. Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. Fresh herbs are even better if you have them. Be sure to stir occasionally.
• While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. Use enough to cover the bottom of the pan with about 1/4 inch of oil. Don't skimp. Mix nutritional yeast and cornstarch. Slice eggplant. Dip each slice in Bragg liquid aminos then in yeast mixture. Fry coated eggplant slices in oil. Note: if oil is not hot when you add the eggplant, you will have soggy eggplant. You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. Set the cooked slices aside on a plate covered with a paper towel. Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
• When everything is cooked, add a little pasta and a few eggplant slices to each plate. Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

NO-FRY SHEET-PAN EGGPLANT PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
• Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
• When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
• Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.