Eggplant Parmesan

by Chef Danya




Lay eggplants on a sheet tray and sprinkle with salt. Let them sit for about 20 minutes to sweat. Rinse off the salt and pat them dry.


To mix Creamy Cashew "Cheese" blend cashews, tahini, nutritional yeast, arrowroot, lemon, juiced (2 T), garlic powder, onion powder together.


Preheat oven at 350F. In a small bowl, mix in milk, flour, vinegar, salt, oregano and basil until smooth. Dip eggplant slices in the batter, shaking off any excess. Dip in breadcrumbs, and shake of any excess. Lay on a sheet tray lined with parchment paper. Bake in the oven for 10 minutes on each side, or until crust is slightly golden brown and crisp. 


In a baking dish, drizzle olive oil on the bottom of the pan. Pour bottom of the pan with 1-2 cups of marinara sauce or just enough to coat. Spread 1/2 marinara sauce on the eggplant, and about 1/4 of cheese. Layer on cooked chicken and pour 1/4 c more marinara and 1/4 c more cheese or until slightly covered. Drizzle with daiya cheese and bake uncovered for 10-15 minutes, or until cheese on top is bubbly.




 minutes prep




Eggplant Batter:

1 c  unsweetened Almond Milk

3/4 c  All Purpose Flour

1 t  Apple Cider Vinegar

1/2 t  Salt

1/2 t  dried Oregano

1/2 t  dried Basil

2 c  Breadcrumbs

1 large  Eggplant, sliced 1" vertically

2  Gardein Chick'n, seared and sliced diagonally

3 c  Marinara Sauce

1/2 c  Daiya Cheese, grated


Creamy Cashew Cheez:

1 c  Cashews

1/4 c  Tahini

3/4 c  Nutritional Yeast

1 T  Arrowroot

1/2  Lemon, juiced (2 T)

1 t  Garlic Powder

1/2 t  Onion Powder