|Cook Time||Passive Time|
Melissa’s Modifications and Suggestions
I know this is different take on Eggplant Parmesan, but if you wish to get closer to my original recipe, dip the eggplant into egg and breadcrumbs, if diet permits.
If you are following a vegetarian diet and eat dairy, you may dip the eggplant into egg whites before baking.
If you follow a plant-based vegan diet and want to bread the eggplants, I have used aquafaba (the liquid in canned chickpeas) as the liquid in which to dip the eggplants. A caution regarding breadcrumbs … read the labels as many have cheese in them. Be sure to get clean breadcrumbs with no dairy, especially if you are vegan.
Cook time – 40 minutes to bake the eggplant; 20 minutes on each side. If you bake the layered dish in the oven add another 20-25 minutes at 350 degrees.
Nutritional Value : 1 Serving (Approx 1.5 cups) 250 Calories; 4g Fat; 25g Carbs; 5g Protein