Recipes, Savoury

EGGPLANT PARMIGIANA | GF, WHOLE FOOD, PLANT-BASED

This particular recipe has been a little adventure over some time, as many of my recipes are. 

I first jotted this idea down mid last year (2020). A day or so before my morning sickness began, manifesting as an aversion to food preparation. 

After posibly the longest stint away from recipe writing in a long, long time...

Here we are, 5 months later, in a different year and a different state and house, after a few more batches and variations to get it down pat. I hope you love this one! I've really enjoyed creating it for you! 

As usual, I have included some 'cooks notes' at the bottom to answer any extra questions. 


x Harry 

You can find many more wholefood plant based recipes in my 3 recipe books HERE.  
Serves 2-4 
Prep time: 20 minutes 
Cook time: 35
Cheesy tahini sauce - one batch 
1/2 cup plant based milk (I used oat) 
1/3 cup nutritional yeast 
3 tablespoons hulled tahini 
1 teaspoon garlic powder 
1/2 teaspoon salt (I used sea salt)


Crumbed Eggplant
2 small to medium eggplants, sliced lengthways 1-2 cm thick
1/2 cup chickpea (or besan) flour 
1/2 cup plant based milk (I used oat) 
1 1/2 cups almond meal 
1/2 teaspoon salt (I used sea salt)


Simple Tomato sauce 
3 cloves fresh garlic, peeled and finely chopped, or crushed
1 cup basil (loosely paked) chopped
1 can diced tomatoes 
2 tablespoons coconut aminos 


To serve: 
Fresh Basil 
Salad 
Pre-heat your oven to 180 degrees celcius, fan forced.

Line 2 baking trays with baking paper.

Combine all of your ingredients for your cheesy sauce in your blender or food processor. Pulse to combine and blend until smooth. Place in the fridge to set while you prepare the rest. 
To make the crumb, combine almond meal and salt in a bowl and stir to combine. Spread over a large plate and set aside.
In a large mixing bowl, combine chickpea flour and plant based milk in a and wisk to combine.
Slice your eggplants 1.5cm thick, lengthways. If you would like thicker eggplant make sure to bake for longer on a lower setting.

Dip each section in the chickpea batter, shaking any excess off before coating in the almond meal and salt crumb.
Lay coated eggplants on your baking tray and place in the oven to bake for 25 - 30 minutes or until soft in the middle and slightly golden.

Prepare your simple tomato sauce. Combine all sauce ingrentent in a small saucepan, stir to comine and simmer until the sauce begins to thicken.
Remove crummed eggplant from the oven and top with the tomato sauce and a generous drizzle of cheesy tahini sauce. Return to the oven to grill for 3-5 minutes or until they begin to brown slightly. Keep a close eye on them.
Garnish with a few sprigs of the leftover basil and serve with a big green salad.
Cooks notes: 

* This recipe makes double the pictured amount. 
* If you would like to avoid nuts you can substitute almond meal for a GF breadcrumb. 
* Eggplants, like all veggies, vary in size quite a lot. If you find have more than you need, Dice and bake. They are delicious added to a side salad! 
* I used oat milk in both the cheesy sauce and batter for it's mild flavour. You could substitute this for any other mild flavoured plantbased milk you like. i.e. cashew or almond. 
* Use up all your basil. If you have bought basil and you have a nice big bunch of it and dont want to waste it you can add more to the sauce and more to garnish! You can never have enough fresh herbs! 
* You could also use this crumbing method to make delicious oil free eggplant chips!

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