Eggplant Parm Pizza
Directions
- 1Cut the giant eggplant into 4 slices.
- 2Mix flour, soy milk, kala namak, and ground flex seed meal in a bowl.
- 3Dip each eggplant slice in the mixture.
- 4Coat the eggplant slices with breadcrumbs, nutritional yeast, oregano, thyme and salt.
- 5Fry the eggplant slices in a pan until golden brown.
- 6Prepare the toppings by slicing the cherry tomatoes and mushrooms.
- 7Spread marinara sauce on the fried eggplant slices.
- 8Add vegan mozzarella, cherry tomatoes, olives, mushrooms to the eggplant slices.
- 9Bake in the oven at 200°C for 15 minutes, or until the cheese is melted and bubbly.
- 10Garnish with fresh basil and serve.
Ingredients
- 4 slices giant eggplant slices
- 0.5 cup flour
- 1 cup soy milk
- 1 teaspoon Kala namak
- 1 tbsp ground flex seed meal
- 2 cups breadcrumbs
- 2 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp thyme
- 0.5 tsp salt
- 1 vegan mozzarella
- 1 cherry tomatoes
- 1 olives
- 1 mushrooms
- 1 fresh basil
Equipment
knifebowlplatefrying panbaking trayoven
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