Baked Eggplant Parmesan with Walnuts and Tomatoes
A crispy, golden eggplant Parmesan with a crunchy walnut coating, baked to perfection and topped with fresh tomatoes. A vegan delight that will leave everyone craving more!
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Knife
- oven
- brush
Ingredients
- 1 large-size eggplant
- 1 cup 80 g panko-style bread crumbs
- ¼ cup 30 g nutritional yeast
- ½ cup 60 g walnut pieces, ground into a powder
- 1 tablespoon 2 g dried basil
- 1 tablespoon 8 g garlic powder
- Olive oil for brushing
- Salt to taste
- Freshly cracked pepper to taste
- 2 Roma or hothouse tomatoes thinly sliced
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Slice the eggplant into ½-inch-thick slices.
- Peel if desired, or leave unpeeled for texture.
- In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
- Brush both sides of each eggplant slice with olive oil, then coat in the panko mixture.
- Place the coated slices on the baking sheet and top with a slice of tomato.
- Repeat the process with the remaining eggplant slices and tomatoes, seasoning with more salt and pepper as needed.
- Bake for 25 to 30 minutes, until golden and crispy.
- Serve on its own or with marinara sauce for dipping.
Notes & Wine Advice
Wine advice:
A crisp, chilled white wine like Sauvignon Blanc pairs beautifully with the rich flavors of the eggplant.
Nutrition values
Calories: 165 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 9 g | Sugar: 5 g