Almond-Encrusted Eggplant Cutlets
by jcangiamila
Almond-Encrusted Eggplant Cutlets. Taken from "The China Study All Star Collection Whole Food, Plant-Based Recipes From Your Favorite Vegan Chefs", by Leanne Campbell, PhD (page 170).
This is absolutely worth trying! My boys both agreed, and came to the conclusion, that this reminded them of breaded chicken. No chicken here!
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INGREDIENTS
- 1 whole eggplant ; thinly sliced (as a cutlet)
- 2 cups Almond Meal
- 4 tablespoons Nutritional Yeast
- 4 tablespoon Fresh steamed rosemary
- 8 tablespoons Flax Meal
- 1 tablespoon Sesame seeds
- 1 teaspoon Garlic powder
- 2 cups Almond Milk
- 2 tablespoons Fresh Thyme
- 1 teaspoon Black pepper
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon crushed red pepper
INSTRUCTIONS
For the Bread Crumbs:
2 cups almonds (I used 1/2 cup chopped walnuts and 1 1/2 cups of almond meal because I didn't have almonds on hand)
4 tablespoons nutritional yeast
1/4 teaspoon sea salt
1 tablespoon fresh stemmed rosemary
6 tablespoons flax meal
1 tablespoon sesame seeds
1 teaspoon garlic powder
For the Milk Mixture:
2 cups almond milk
2 tablespoons fresh thyme
2 tablespoons fresh stemmed rosemary
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
2 tablespoons flax meal
1. Preheat oven to 450 degress.
2. Slice eggplant into 1/4 inch-thick rounds. Place in a bowl and main ate in 1 tablespoon salt until sweaty.
3. Place the bread crumbs ingredients in a food processor and pulse until you achieve coarse bread crumb-like texture.
4. In a shallow bowl, add all milk mixture ingredients and whisk until well combined.
5. Dip each eggplant round in milk mixture and then coat each side with bread crumbs.
6. Set in baking pan lined with parchment paper. Bake for 8 minutes on each side.
7. Remove from oven, plate, and serve.
Tips:
The cutlets are very versatile as they can be eaten as is, made into vegan eggplant Parmesan, or used in a sandwich.
Serve with a side of veggies or salad or over gluten-free pasta.
Store an extra stats of the bread crumbs for future recipes; you can dehydrate them or bake them in the oven and store them in an airtight container. Try breading other vegetables or simply sprinkle the crumbs over your favorite salad.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (109g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 414 | ||
| Calories from Fat: 285 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 31.7g | 42 % | |
| Saturated Fat 2.9g | 14 % | |
| Monounsaturated Fat 16.5g | ||
| Polyunsanturated Fat 9.8g | ||
| Cholesterol 2.4mg | 1 % | |
| Sodium 21.4mg | 1 % | |
| Potassium 504.7mg | 13 % | |
| Total Carbohydrate 21.2g | 6 % | |
| Dietary Fiber 12.9g | 52 % | |
| Sugars, other 8.3g | ||
| Protein 21g | 30 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 414
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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