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Source: Adapted from minimalistbaker.com/vegan-eggplant-parmesan/
Makes 2 servings

Ingredients:
  • 1 medium eggplant
  • 1¼ cup matzah meal
  • 1 Tablespoon raw cashews, blended to a powder
  • 1 Tablespoon nutritional yeast (some allow on Passover without certification, or only certain brands without certification, while others do not. If you don't, substitute ¼ teaspoon garlic powder)
  • 1 teaspoon dried oregano (or 2 teaspoon fresh)
  • 1 teaspoon potato starch
  • Quinoa and marinara sauce for serving

Directions:
  1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
  2. Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
  3. In the meantime, preheat oven to 400°F (200°C) and line a baking sheet with foil and spritz with nonstick spray.
  4. Prepare your dipping stations by placing almond milk + potato starch in one bowl; ¼ cup matzah meal in another bowl; and the remaining matzah meal, sea salt, oregano, cashews, and nutritional yeast in yet another bowl.
  5. Once thoroughly dry, dip eggplant slices in the small amount of matzah meal, then almond milk mixture, then larger bowl of matzah meal. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.
  6. IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub canola or grape seed) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.
  7. Serve over quinoa, with marinara sauce and extra nutritional yeast, if using.