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Vegan Eggplant Parmesan

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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Course Lunch & Dinner

Cooking & Baking Supplies

  • Air Fryer

Ingredients  

Eggplant

  • 1 medium eggplant, sliced
  • 1/2 cup almond flour
  • 1/4 tsp garlic powder
  • 1/2 tbsp nutritional yeast
  • 1 tsp Italian seasoning
  • 3/4 cup gluten free breadcrumbs
  • 1 cup dairy free milk
  • 1 tsp ground flax
  • 1/2 tsp salt
  • 1/2 tsp 1/2 tsp pepper
  • oil (to cover air fryer base)

Vegan Parmesan

  • 3/4 cup cashews
  • 2 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Instructions 

  • Cut eggplant into ½’’ thick pieces and place on a baking tray that is lined with a paper towel. Sprinkle all the eggplant with salt and place another paper towel on top of the eggplant. We suggest placing another heavy tray on top of the eggplant so that liquid is really squeezed out. Let the eggplant sit for 15 minutes. By doing this you are draining excess water, which will help your eggplant get crispy.
  • While the eggplant sits, mix together dry ingredients in a medium mixing bowl (almond flour, garlic powder, nutritional yeast, Italian seasoning, breadcrumbs).
  • In a smaller bowl, mix together milk, flax, salt, and pepper.
  • In a food processor mix together all vegan parm ingredients until they are finely processed and set aside.
  • Remove eggplant from tray and pat dry well.
  • Place eggplant in milk mixture, coating both sides well. Then cover the eggplant piece with flour mixture on both sides and place directly onto a paper towel.
  • Once you are done coating all eggplant pieces, spray a light oil layer on the base of the air fryer and place the eggplant. Make sure none are touching or stacked. You will probably need to do 2 rounds.
  • Cook at 400 degrees for 7 minutes on each side.
  • Remove from the air fryer once they are crispy and top with vegan parm, tomato sauce, and fresh basil + ENJOY!
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