I love a good pun 😂 For those of you who don't know what aubergine means (which I didn't know until recently), it's essentially another word for eggplant. I absolutely LOVE eggplant, especially eggplant parm so this week I'm going to share our recipe for eggplant "parmesan". Now my husband and I are both Italian (my husband more so than I), so for this recipe we didn't measure anything out. For the wet and dry ingredients, I'd feel it out for yourself on how much to use.
-1 or 2 fresh eggplant (depending on how much you want)
-Whole wheat flour
-Vegan parmesan cheese (we made our own however you can buy this at your local store)
-Salt & pepper (to taste)
-Preheat oven to 400; take a baking sheet and line with aluminum foil.
-Pour almond milk and olive oil into one bowl; pour remaining dry ingredients (up top) into separate bowl (will be dipping eggplant into both)
-Cut the eggplant in spherical circles; dip the eggplant rounds into the almond milk and olive oil and then dip into dry mixture of flour and spice.
-Once coated in wet and dry mixture, place on the foiled baking sheet
-Cook in oven for 20 minutes; once finished in oven, place on oiled pan and sear on both sides until golden crisp.
-Place on top of your favorite pasta or have on it's own, enjoy!
Eggplant, the stove top cook's strongest ally.