1 large eggplant, peeled and sliced crosswise (2cm thick cutlets)
1/2 tsp fine sea salt
1 cup unsweetened, almond (or non-dairy) milk
3/4 cup whole grain spelt flour
1 tsp apple cider vinegar
freshly ground black pepper
1 tsp dried oregano
1 tsp dried basil
Vegan Parm Cheese:
(1.5 cups raw cashews or pumpkin seeds, 6 tbsp nutritional yeast, 1.5 tsp sea salt, 1 clove garlic)
cooked, whole grain or brown rice pasta
marinara sauce (store bought or make your own)
Vegan Parm 'Cheese' - add all ingredients to a food processor and mix
Sprinkle the eggplant cutlets with salt and place in a large strainer in the sink. Allow the eggplant to 'sweat' for 20 minutes.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk the milk, flour, vinegar, salt, pepper, oregano, and basil together. Place the Vegan Parm in a shallow dish or on a plate.
Rinse the salt from the cutlets and leave to dry.
Dip the dry cutlet in the liquid mixture to coat, and then dip into the vegan parm. Make sure the entire cutlet is covered with parm.
Place dipped/covered cutlet on baking sheet. Repeat with the remaining cutlets.
Discard leftover batter and bake cutlets for 22 minutes, flipping once halfway through.
Serve over cooked pasta and marinara sauce.