Crispy Baked Eggplant with Almond Crust
Ingredients
- 1 large eggplant (or 2 small), cut into 5mm slices
- Sea salt and cracked pepper
- 1/2 cup almond milk
- 2 tsp. cornflour
- Extra virgin olive oil for drizzling
- 1 x 400g tinned tomatoes
- Balsamic vinegar for drizzling
- 1/2 cup (40g) grated pecorino or vegan cheese (optional)
- Pinch of dried chili flakes
- 1 cup of sunflower seeds
- 3 tbsp. nutritional yeast
- 1 garlic clove
- 2/4 cup bread crumbs made from your wholegrain, rye or gluten-free bread at home (stale is best)
- 1 tsp. dried oregano or mixed Italian herbs
- 1/2 tsp chili flakes
Preparation
Preheat the oven to 200°C.
Pat the eggplant slices dry, place them flat on paper towels, season with salt, and set aside to sweat. Pat dry occasionally.
To make the crumb, place all the crumbing ingredients into a food processor and pulse until combined. Transfer to a shallow bowl.
In a bowl, whisk together almond milk and cornflour.
In a small baking dish, drizzle with olive oil, then add the tinned tomatoes. Drizzle with balsamic vinegar and add a dash of salt and pepper.
Dip each eggplant slice in the almond milk, shake off any excess, then dip into the crumb mixture.
Place the coated eggplant slices on top of the tomatoes in an overlapping pattern.
Top with the cheese of your choice (if using), drizzle with olive oil, and sprinkle with chili flakes.
Bake covered for 15 minutes, then uncover and bake for an additional 15-18 minutes until the eggplant is crispy and golden.
Serve and enjoy!