I’m kinda sorta eating low carb.
And I kinda sorta fell in love with almonds recently.
And The Hubs kinda definitely loves my eggplant parm.
So I decided to tweak it a bit and not only make it extremely low carb, but vegan friendly as well. I know, what am I thinking?
This eggplant dish is tasty, crunchy, and completely guilt free on all fronts. Give it a shot. Fall in love. But don’t send it love letters and roses, because its not sending any back. It only has yumminess to offer.
Vegan Almond Eggplant Parmesan
1 medium sized eggplant, peeled and sliced longways into thin strips (think lasagna noodles)
1 cup roasted salted almonds, ground in a food processor
egg substitute (the equivalent of 2 eggs) plus 1/4 cup water, mixed together
1 jar of your favorite organic marinara sauce
1 cup grated mozzarella-style almond cheese (found at your local health food store, hopefully)
Preheat oven to 350 degrees.
Dip eggplant slices into egg mixture, then into almonds, and place onto a cookie sheet. Make sure you get both sides of the eggplant covered. Bake eggplant slices for about 20 minutes. No need to flip.
Once eggplant slices are baked, get out your favorite casserole dish and start layering the eggplant, mozzarella, and sauce as if you were making lasagna. start with a little bit of sauce on the bottom of the dish, then add eggplant, cheese, and sauce. Repeat until you have used up your ingredients. You should get 2 or 3 layers, depending on the size of your dish and eggplant. Add a little more cheese and some parsley, if you like, to the top layer. Bake for 25-30 minutes, or until casserole is bubbly.
There you go! Serve it with a light side salad and you have just made your husband’s day (or your fave vegan friend). You’re so very welcome!