And you thought it would be hard? And you thought it would have oil?! Think again! Crispy Eggplant Pasta is not only vegan, it is super delish and super easy, thanks to my I-don’t-have-time-to-cook recipe.
Let’s get busy! Here’s how to make Crispy Eggplant Pasta!
1 Medium Eggplant
1 cup of Soy or Almond Milk
1 tsp of Corn Starch
2 Cup of Nutritional Yeast
2 cups of Breadcrumbs.
1 Box Pasta, Water, Salt
For Tomato Sauce:
2 Cans of chucky tomato
1-2 heaping TBSP of tomato paste
3 gloves of garlic, sliced thin
1 medium yellow onion diced.
Take a longer, rather than fatter eggplance. cut in 1/4″ slices. Soak in salted water for at least 15 minutes.
Press down on slices with papertowels to get out excess water.
Set up your station with a bowl of mixed soy or almond milk and corn starch, a bowl of nutritional yeast and a bowl of panko bread crumbs. Dip the eggplant in the milk, then each side on nutritioal yeast and then east side on the bread crumbs and put on a tray lined with parchment paper.
When all slices are ready, place in overn for 30 minutes on 350.
Prepare tomato sauce by sautéing onions and garlic and salt and pepper in either extra virgin olive oil or mushroom broth. Add in tomato, paste, oregano and basil and let simmer.
Meanwhile, boil Pasta, boiling for 75% of time for what the box recommends.
When eggplant slices are ready and crispy, either put mozzarella on the eggplant slices and bake for another 5-minutes and plate over pasta and sauce OR plate pasta with sauce and eggplant slices and crumble vegan mozarella on top. DELISH and ready to go!
Enjoy your Crispy Eggplant Pasta!
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