Eggplant Parm Pizza

12 mins
Serves 1
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Directions

  1. 1Cut the giant eggplant into 4 slices.
  2. 2Cut the giant eggplant into 4 slices.
  3. 3Cut the giant eggplant into 4 slices.
  4. 4Mix flour, soy milk, kala namak, and ground flex seed meal in a bowl.
  5. 5Mix flour, soy milk, kala namak, and ground flex seed meal in a bowl.
  6. 6Mix flour, soy milk, kala namak, and ground flex seed meal in a bowl.
  7. 7Dip each eggplant slice in the mixture.
  8. 8Dip each eggplant slice in the mixture.
  9. 9Dip each eggplant slice in the mixture.
  10. 10Coat the eggplant slices with breadcrumbs, nutritional yeast, oregano, thyme and salt.
  11. 11Coat the eggplant slices with breadcrumbs, nutritional yeast, oregano, thyme and salt.
  12. 12Coat the eggplant slices with breadcrumbs, nutritional yeast, oregano, thyme and salt.
  13. 13Fry the eggplant slices in a pan until golden brown.
  14. 14Fry the eggplant slices in a pan until golden brown.
  15. 15Fry the eggplant slices in a pan until golden brown.
  16. 16Prepare the toppings by slicing the cherry tomatoes and mushrooms.
  17. 17Prepare the toppings by slicing the cherry tomatoes and mushrooms.
  18. 18Prepare the toppings by slicing the cherry tomatoes and mushrooms.
  19. 19Spread marinara sauce on the fried eggplant slices.
  20. 20Spread marinara sauce on the fried eggplant slices.
  21. 21Spread marinara sauce on the fried eggplant slices.
  22. 22Add vegan mozzarella, cherry tomatoes, olives, mushrooms to the eggplant slices.
  23. 23Add vegan mozzarella, cherry tomatoes, olives, mushrooms to the eggplant slices.
  24. 24Add vegan mozzarella, cherry tomatoes, olives, mushrooms to the eggplant slices.
  25. 25Bake in the oven at 200°C for 15 minutes, or until the cheese is melted and bubbly.
  26. 26Bake in the oven at 200°C for 15 minutes, or until the cheese is melted and bubbly.
  27. 27Bake in the oven at 200°C for 15 minutes, or until the cheese is melted and bubbly.
  28. 28Garnish with fresh basil and serve.
  29. 29Garnish with fresh basil and serve.
  30. 30Garnish with fresh basil and serve.

Ingredients

  • 4 slices giant eggplant slices
  • 4 slices giant eggplant slices
  • 4 slices giant eggplant slices
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 1 cup soy milk
  • 1 cup soy milk
  • 1 cup soy milk
  • 1 teaspoon Kala namak
  • 1 teaspoon Kala namak
  • 1 teaspoon Kala namak
  • 1 tbsp ground flex seed meal
  • 1 tbsp ground flex seed meal
  • 1 tbsp ground flex seed meal
  • 2 cups breadcrumbs
  • 2 cups breadcrumbs
  • 2 cups breadcrumbs
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 vegan mozzarella
  • 1 vegan mozzarella
  • 1 vegan mozzarella
  • 1 cherry tomatoes
  • 1 cherry tomatoes
  • 1 cherry tomatoes
  • 1 olives
  • 1 olives
  • 1 olives
  • 1 mushrooms
  • 1 mushrooms
  • 1 mushrooms
  • 1 fresh basil
  • 1 fresh basil
  • 1 fresh basil

Equipment

knifebowlplatefrying panbaking trayoven