BAKED VEGAN PARMESAN EGGPLANT STICKS WITH MARINARA做法 步骤 图解

用料  

BAKED VEGAN PARMESAN EGGPLANT STICKS WITH MARINARA的做法  

1. 1 large eggplant, cut into sticks
   1/2 cup panko breadcrumbs
   1/2 cup vegan parmesan (see recipe below)
   1 teaspoon dried parsley
   1 teaspoon dried basil
   1/2 teaspoon paprika
   1/2 teaspoon garlic
   1/16 – 1/8 teaspoon cayenne
   1/2 cup flour
   1/2 cup water

2. Note: If you do not have vegan parmesan topping, do not worry, add another 1/2 cup of panko breadcrumbs to the recipe, increase the salt by another 1/4 teaspoon, and you should have wonderful eggplant sticks even without the parmesan.

3. Place eggplant sticks on a cooling rack over a baking sheet. Sprinkle with salt, and let sitfor 15-20 min. Pat dry with a paper towel, remove as much liquid and salt as possible.
   
   3. Preheat oven to 425F = 218c

4. Dip each eggplant stick in the flour batter, then into the dry mixture, make sure that all thesides are coated.
   
   7. Place on greased baking sheet or on a silicon baking mat.
   
   8. Bake at 425F for 10 min. Turn each stick, if desired, and bake an additional 10 min.
   
   9. Serve warm with a marinara sauce for dipping.

5. Air-Fried Eggplant Katsu
   A healthy, and easy vegan katsu recipe. Perfect for serving with your favorite curry, or in a sandwich.
   
   Course: Main Course
   Cuisine: Japanese
   Author: Michael Monson
   Ingredients
   For the marinade:
   1 (about 12 ounces) eggplant, cut into ⅓ inch slices
   2 charred scallions
   1 tablespoon vegetable Better Than Bouillon, or favorite vegan bouillon
   1 tablespoon Bragg’s Liquid Aminos or low sodium soy sauce
   1 piece of kombu
   3 cups water
   For the breading:
   1 ½ cups panko bread crumbs
   ½ cup chickpea flour
   ½ cup reserved marinade
   Salt and pepper to taste