Vegetarian Mains
Eggplant Parmesan (Dairy-Free)
Salting the eggplant slices and letting them sweat for 30 minutes draws out both the bitterness and the excess water that would otherwise make the dish soggy.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 tbsp salt (for sweating)
- 1/2 cup rice flour
- 2 eggs, beaten
- 1.5 cups almond flour
- 1/4 cup nutritional yeast
- 3 tbsp olive oil
- 2 cups marinara sauce
- dairy-free mozzarella-style shreds
Method
- 1
Lay the eggplant slices in a single layer, salt both sides generously, and let sit 30 minutes — this sweating step draws out both the vegetable's natural bitterness and its excess water, which is what otherwise makes eggplant parmesan turn soggy.
- 2
Pat the eggplant completely dry, blotting off the beaded moisture.
- 3
Mix almond flour and nutritional yeast. Dredge eggplant slices in rice flour, then egg, then the almond flour mixture.
- 4
Heat olive oil in a skillet and fry the slices 2-3 minutes per side until golden, working in batches.
- 5
Layer the fried eggplant with marinara sauce and dairy-free mozzarella in a baking dish, and bake at 375°F for 20-25 minutes until bubbly.