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Vegan Gluten-Free Eggplant Parmesan | Minimalist Baker Recipes

Ingredients

• 1/2 cup (120 ml) unsweetened plain almond milk (or other neutral dairy-free milk)
• 1 tsp cornstarch (or arrowroot starch)
• 1/2 cup (80 g) gluten-free flour
• 2 Tbsp (14 g) cornstarch (or arrowroot starch)
• Healthy pinch sea salt
• 1/3 cup (35 g) gluten-free panko bread crumbs* (I like this brand)
• 1/4 cup (40 g) cornmeal
• 1/4 cup (20 g) vegan parmesan cheese
• 1 tsp dried oregano (or 2 tsp fresh)
• 1/4 tsp sea salt
• 1 long, narrow eggplant (~550 g) sliced into 1/8th inch rounds (skin on)
• 4 Tbsp (60 ml) neutral cooking oil (I like avocado or coconut), divided
• 1 cup Easy Marinara Sauce (or your favorite store bought sauce)
• 8-10 ounces (283 g) cooked pasta (such as linguini, penne, or spiralized vegetables)
• 1 batch 30-minute Cashew Alfredo Sauce

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