An eggplant parm recipe where slices of crispy pan-fried eggplant are breaded in a healthier, gluten-free coating and stacked together to make steaks.
For the sauce
· 2 tablespoons olive oil
· 1/2 teaspoon red pepper flakes
· 2 cloves garlic, minced
· 1 tablespoon tomato paste
· 2-28 ounce cans crushed tomatoes
· 1 teaspoon kosher salt
· 2 tablespoons balsamic vinegar
· 2 tablespoons chopped fresh parsley
· 2 tablespoons chopped fresh basil
· 1 lb of your favorite pasta
For the eggplant
· 2 medium-sized eggplant
· 2 eggs
· 1-ounce milk
· ½ cup nutritional yeast
· ¾ cup sunflower seeds
· ¼ cup grated parmesan cheese
· ½ teaspoon kosher salt
· 1 teaspoon dried oregano
· ¼ cup olive oil
· ½ cup shredded mozzarella cheese
Start with the sauce. In a medium saucepan, heat the olive oil over medium-low heat. Add the red pepper and garlic and cook for about a minute. Stir in the tomato paste and cook for another minute.
Pour in the tomatoes, salt, and vinegar and bring them to a simmer. Let this simmer for at least 20 minutes while you prepare the eggplant. When a sauce-like consistency has formed, then stir in the parsley and basil. Taste and adjust the seasoning as needed.
Preheat the oven to 375 degrees. Thinly slice off the top and bottom of each eggplant, as well as the skin on two of the sides. Then slice through the eggplant lengthwise to create ½ inch thick pieces. You should have about 10 in total.
In a shallow dish, beat together the eggs and milk. In a food processor combine the nutritional yeast, sunflower seeds, parmesan, salt, and oregano. Pulse several times until the seeds are chopped small and everything is well combined. This is your breading. Pour this out into a second dish.
Arrange the eggplant, beaten eggs, and breading near the stove, as well as a baking sheet with a wire rack set inside of it. Meanwhile, start a large pot of water to boil for the pasta.
Heat the olive oil over medium heat in a large pan. Dip each slice of eggplant into the egg mixture, dripping off any excess, then coat in the breading. Place the piece of coated eggplant in the pan then repeat with as many slices as you can fit at one time. Cook until the bottoms are lightly browned, about 3-4 minutes. Flip and cook another few minutes on the other side until browned.
Transfer the browned slices to the wire rack and repeat the coating and cooking process with the remaining slices. You may need to lower the heat a little and add more oil as you go.
When all of the eggplant slices are browned, spoon some sauce onto each of the slices. Then top each evenly with the cheese. Stack five of the slices onto the other five to create your steaks.
Place the sheet in the oven and bake for 15 minutes. While the eggplant bakes, salt your pasta water and cook according to the package directions.
After 15 minutes, switch the oven to the low broil setting. Put the baking sheet directly under the broiler and cook another couple of minutes or until the cheese is gooey. Serve hot with pasta and the remaining sauce.
Only have large eggplants? For more reasonable sized portions, halve the slices before breading and cooking.
If you don't have nutritional yeast you could sub more grated Parmesan.
Try other seeds or nuts in place of sunflower seeds.
- Category: Dinners
- Method: Baking
- Cuisine: Italian
Keywords: eggplant, pasta, tomatoes, parmesan, mozzarella, sunflower seeds