Did you know you can use the liquid from canned chickpeas, aka aquafaba, as you would eggs in many applications? Apparently, they resemble egg whites and can even be used to make meringue. We thought we’d test it out in a breading, and it worked perfectly (it might put some hens out of business which isn’t a bad thing at all).
- 1 or 2 Eggplants, cut into 1/4 inch rounds
- Flour for coating
- Liquid from a can of chickpeas
- Breadcrumbs, plain or seasoned with parsley and/or nutritional yeast
- Tomato sauce
- Mozzarella style vegan cheese, shredded
- Set the eggplant in a colander or a cooling rack, salt with kosher salt, and let drain for about 40 minutes. This will make the texture more dense.
- Dry the eggplant by laying it out on kitchen towelsand pressing a second towel on top.
- Dredge the eggplant in flour, shaking or tapping off the excess, then dip into the chickpea liquid to coat, then coat with breadcrumbs. Lay eggplant on a cooling rack to set until ready to bake.
- Heat oven to 425 degrees. Preheat one or two baking sheets for a few minutes. Line the baking sheets with parchment paper and lay on the eggplant. Bake for 20 minutes, flip eggplant, then bake for 10 minutes.
- In a baking pan, layer tomato sauce, eggplant, tomato sauce, cheese, eggplant, tomato sauce, cheese. Bake until cheese is melted, about 10 minutes.
- Serve with pasta.
Eggplant isn’t one of my favorites, but this breaded and baked version was awesome! Paired with pasta, a salad, and garlic bread it was like eating a local Italian restaurant!
We hope you give this recipe a try! Comment below or tag us @veginspired on Instagram!
XO, Kathy & John