A fast and easy vegan and healthy side or main dish, you will love this breaded eggplant either you are vegan or not!
- 2 eggplants
- 2 cups oats
- 2 tbsp salt
- 1 tsp black pepper
- 1 ½ tsp paprika
- 2 tsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian herbs
- 2 tbsp Nutritional Yeast
- 1 ½ cup almond milk
- 3 tbsp avocado oil
- Place peeled and sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse.
- Blend oats with salt, pepper, paprika, cumin, garlic powder and nutritional yeast set aside in a bowl.
- Dip slices of eggplant first on milk then on the oat flour mix, place on a baking pan and drizzle with avocado oil.
- Bake at 400˚F, until golden, about 20 minutes, drain on a paper towel lined plate.
Serve with your favorite dressing or sauce, we recommend marinara or pomodoro sauce.