Aubergine Parmigiana w/ Pasta Marinara

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Servings:

1 Medium aubergine30 g Plain flour50 g Panko breadcrumbs2 tbsp Vegan parmesan or nooch1 tsp Dried oregano0.25 tsp Sea salt120 ml Unsweetened plain almond milk (or other neutral milk)1 tsp Cornstarch2 tbsp Oil1 Can tinned tomatoes0.5 tsp Oregano0.5 tsp Basil0.5 tsp Garlic powder0.5 tsp Sugar0.25 tsp Salt150 g Spaghetti

Preheat oven to 200 degrees C and line a baking sheet with greaseproof paper

Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt

Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant

Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes

Make marinara sauce by combining all ingredients in small pan and allow to simmer

Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs, sea salt, oregano and vegan parmesan (or nooch) in another bowl

Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

While the aubergine is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp oil and pull 4-5 aubergine rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for 2 minutes on each side until browned and then return to oven to continue crisping. Do this in batches until all rounds are browned

Cook pasta according to instructions

Place the aubergine slices on the pasta with marinara sauce on the side so the aubergine doesn't get soggy

Add vegan parmesan to tate

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