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Margarita Rudenko: "Very edible 👌🍆
Used coconut 🥥 milk 🥛 jnstead…" Read More
10Ingredients
65Minutes
430Calories
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Description
Loosely adapted from the Crispy Aubergine Pesto Pasta from Top with Cinnamon’s new Cookbook! EGGPLANT TIPS!
- Buy a narrow eggplant - the really big wide ones don’t get as crisp!
- Don’t skip the salt / drain step - it really helps draw out the bitterness.
- Once coated, make sure you get the eggplant in the oven as quickly as possible so it doesn’t sit there absorbing any excess moisture.
- Really press down on the eggplant after rinsing to ensure you get all of the water out you can.
- Although it’s an extra step, browning the eggplant in the skillet in addition to baking yields the crispiest result!
Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, as narrow as possible - see notes for more tips)
- 1/4 cup unbleached all purpose flour (or other flour of choice)
- 1 cup panko breadcrumbs (GF for gluten free eaters)
- 2 Tbsp. vegan Parmesan (+ more for serving, or sub 1 Tbsp nutritional yeast)
- 1 tsp. dried oregano (or 2 tsp fresh)
- 1/4 tsp. sea salt
- 1/2 cup almond milk (unsweetened plain, or other neutral milk)
- 1 tsp. cornstarch
- 8 oz. pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
- 2 cups marinara sauce
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Directions
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
- Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
- In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium710mg30% |
| Potassium900mg26% |
| Protein14g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber10g40% |
| Sugars17g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Margarita Rudenko 5 years ago
Very edible 👌🍆
Used coconut 🥥 milk 🥛 jnstead of almond milk 🥛 but it was still aight 💪
Used croutons instead of bread 🥖 crumbs 🤙