Eggplant Parmesan

Total Time: 1 hour 25 minutes
Serves: 4
 
Ingredients

• 1 large eggplant
• 1 egg + 2 Tbsp water
• ½ cup gluten-free panko
• ¼ cup gluten-free all-purpose flour
• 2 tsp Italian seasoning
• Dash of salt and pepper
• 4 servings high-protein gluten-free pasta
• 1 jar marinara sauce, low-sodium
• ½ cup parsley, chopped
• ½ cup Kite Hill vegan ricotta
• 2 cups blackberries
  

 
Directions

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment paper.
3. Slice eggplant into 1/3 inch slices.
4. In a medium bowl, whisk the egg and water until frothy.
5. In another bowl, add the panko, flour and seasoning.
6. Dip each slice of eggplant into the egg and then coat with the crumb mixture. Repeat until all slices are coated and laid out on the baking sheet.
7. Bake for 15 minutes, flip and then bake for another 15 minutes or until brown and crispy and set aside.
8. Reduce oven temperature to 375 F.
9. Cook pasta according to package directions for al dente. Add the pasta to a casserole dish with 2/3 of the jar of marinara. Top with the eggplant slices, ricotta and parsley.
10. Bake for 20-25 minutes or until sauce is bubbly and ricotta begins to brown.
11. Serve each with 1/2 cup blackberries.