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Crispy Gluten-Free Eggplant Parmesan
MINIMALIST BAKER15Ingredients
45Minutes
690Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1/2 cup almond milk (unsweetened plain, or other neutral dairy-free milk)
- 1 tsp. cornstarch (or arrowroot starch)
- 1/2 cup gluten (free flour)
- 2 Tbsp. cornstarch (or arrowroot starch)
- 1 pinch sea salt
- 1/3 cup gluten (free panko bread crumbs*, I like this brand)
- 1/4 cup cornmeal
- 1/4 cup vegan Parmesan cheese
- 1 tsp. dried oregano (or 2 tsp fresh)
- 1/4 tsp. sea salt
- 1 eggplant (long, narrow, ~550 g sliced into 1/8th inch rounds, skin on)
- 4 Tbsp. neutral cooking oil (I like avocado or coconut, divided)
- 1 cup marinara sauce (Easy, or your favorite store bought sauce)
- 10 oz. cooked pasta (such as linguini, penne, or spiralized vegetables)
- 1 batch Alfredo sauce (30-minute Cashew)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium690mg29% |
Potassium880mg25% |
Protein47g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber12g48% |
Sugars14g |
Vitamin A15% |
Vitamin C15% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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