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Polenta Crusted Eggplant Parmesan

Super crisp polenta crusted eggplant. Keep it vegan and just top with marinara or add cheese and make it a true eggplant parm.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Slices

Ingredients

  • 1 Eggplant sliced into 1/4 inch thin discs
  • 1/4 Cup Almond milk
  • 1/4 Cup all-purpose flour or Gluten-Free Flour Blend or Rice Flour
  • 3/4 Cups Polenta
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • Pinch of Crushed Red Pepper flakes
  • 1/2 Teaspoon Dried Oregano
  • Salt and Pepper
  • Marinara Sauce
  • Fresh Mozzarella optional, if you want to keep this a vegan dish

Instructions

  1. Preheat the oven to 275 degrees F. Line a large baking sheet with a wire rack.
  2. Add the thin slices of eggplant to the wire rack. Season each slice with a little bit of salt. Let the eggplant stand for 15 minutes. Use paper towels or a tea towel to press down on each slice to remove all the excess moisture. This step will help make crispy eggplant.
  3. When making breaded foods, I like to use pie plates for the breading ingredients. Add the flour and polenta along with all the dry seasoning to one pie plate and mix to combine. Add the almond milk to the other pie plate.
  4. Dip the eggplant into the almond milk and then into the flour polenta mixture. Toss with tongs to evenly coat. Add each breaded eggplant slice to the wire rack lined sheet.
  5. Bake the eggplant in the oven for 30 minutes until golden crispy.
  6. After 30 minutes, top with little teaspoonful dollops of marinara sauce. You can serve them right away if you want to stick to this being a vegan dish.
  7. If you don't want this to be vegan, add fresh mozzarella to the top and pop the eggplant back in the oven for 5-7 minutes until the cheese melts.
  8. Serve with your favorite noodle dish.