If you're a fan of chicken parmesan, you will love this meatless version! It makes for the perfect cozy, comfort food meal, while being fully paleo, gluten free, and dairy free. You can also make it truly vegan by using a flax egg. Full of creamy cashew ricotta, this eggplant parm is going to be a new staple in your meal rotation. Plus, it is aso meal prep friendly!
1/2 cup almond flour
2 tbsp tapioca flour
1/8 tsp garlic salt
1 egg (or flax egg)
1 cup tomato sauce or more if you like it saucy
1/2 cup cashews (soaked overnight or 1 hour in boiling water)
juice 1/2 lemon
1 clove garlic
1 tbsp avocado oil or olive oil
Preheat oven to 400F
Slice your eggplant into ½ inch slices
In a bowl combine almond flour, tapioca flour and garlic salt. Stir to combine.
In a separate bowl whisk your egg or combine and make your flax egg.
Start dipping your eggplant slices first into the egg and then into the flour mixture until evenly coated. Continue for each of your slices.
Heat a pan to medium heat, and add some avocado oil.
Add your slices of eggplant and cook for 3-4 minutes per side or until golden.
While eggplant is cooking add everything for the cashew ricotta to a blender and blend until smooth.
Using a oven safe dish add some tomato sauce to the base and layer on your eggplant.
Add another layer of tomato sauce and some cashew ricotta dollops on top.
Continue these layers with the rest of your eggplant
Add some vegan cheese on top if desired.
Bake for 20-25 minutes or until golden.