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Karen’s Healthy Eggplant Parmesan

Webp.net-resizeimage (64)1 eggplant
1 cup chickpea flour
1 tsp onion powder
1 tsp garlic power
3/4 cup non dairy milk
1 box whole-wheat regular or Panko breadcrumbs
1 jar of your favorite organic pasta sauce (no oil added)
1 10oz can organic tomato sauce

Tofu Ricotta
1 package 16oz firm tofu drained well.  (Place in colander and put a heavy pot on top to squeeze out all of the water.)
2 tbsp fresh lemon juice
3 tbsp nutritional yeast
1 tbsp chopped garlic
1 tbsp dried basil
1 tsp Italian seasoning
1 tsp salt
3 tbsp water
salt and pepper to taste

Blend all ingredients in food processor until creamy.
You can add frozen spinach and kale if you want; just make sure you squeeze all the water out.

Cashew Parmesan
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 teaspoon sea salt
1/4 tsp garlic powder

Add all ingredients to food processor and pulse until fine.
Store in glass jar in refrigerator. Will last for 3-4 weeks.

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  • Peel eggplant and slice into thin rounds.
  • Mix flour with spices and milk in food processor until creamy.
  • Dip eggplant in flour mixture and than in breadcrumbs.
  • Put into air fryer for 15 minutes or bake at 350 degrees for 15-20 minutes in pan lined with parchment paper. Be sure to turn over halfway through.
  • Combine the pasta sauce and tomato sauce and mix well.
  • Pour sauce on bottom of 9″x12″ glass pan.
  • Layer eggplant on top of sauce.
  • Top with more sauce and sprinkle with Cashew Parm.
  • Next layer the Tofu Ricotta on top.
  • Add another layer of eggplant and sauce and top with more Cashew Parm.

Bake at 350 degrees covered with foil for 20-30 minutes until heated through.

Karen Burzichelli, RN
Karen’s Healing Kitchen
Karen’s website click here

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