Plant-based · Dinner
Mediterranean Eggplant
Parmigiana.
A lighter, plant based take on the Italian classic, crisp eggplant rounds, sweet passata, creamy cashew cheese and a generous handful of garden herbs.
How to make it.
- 01
Slice your eggplant in circles, about 1cm thick.
- 02
Make your cashew cheese by blending cashews, 1/2 cup water, 1 tsp corn flour, 1 tbsp nutritional yeast, 1 tsp Celtic sea salt and pepper to taste. Blend on high speed until smooth and creamy.
- 03
Prepare three bowls. In one bowl, place almond milk, in another corn flour and the other rice crumbs.
- 04
Coat the eggplant rounds in cornflour first. Then place and cover in almond milk. Then coat in rice crumbs.
- 05
Place on lined baking tray and drizzle olive oil over rounds. Add 2 tbsp passata on top of each round. Do the same with the cashew cheese.
- 06
Top with fresh rosemary, thyme, basil and oregano as desired. Place in oven for 20 minutes, until cooked through and golden on the outside.
Buon appetit!
Wellness with Serena ×