I wanted to called this recipe eggplant parmesan, but obviously there is no parmesan cheese in it - its like a traditional eggplant parm, but with a twist. Much healthier and just as delicious!
1 eggplant, sliced into 1/4" rounds
1 cup breadcrumbs
2 tbsp dried basil
3 tbsp flax seed meal
10 tbsp water
1 jar pasta sauce
2 cups rotini noodles 2 cups fresh basil
1 clove garlic
1/3 cup nutritional yeast
1/4 cup walnuts
1 1/2 cups water
Prep the Eggplant
Preheat your oven to 400 degrees while you prep the eggplant. Slice the eggplant into 1/4" thick rounds. Use two separate dishes and add 1 cup of breadcrumbs and 2 tbsp of dried basil to one dish and mix together. In a separate flat dish add the 3 tbsp of flax seed meal and 10 tbsp of water and mix together - this is your egg replacement.
Coat each eggplant slice first in the flax seed meal and water, then dredge in the breadcrumbs to cover. Lay on a silicon baking mat on a baking sheet. You may need two baking sheets for the entire eggplant.
When done, bake at 400 degrees for 30 minutes.
Make the Basil Walnut Sauce
While the eggplant is baking combine the fresh basil, garlic, nutritional yeast, walnuts and water and blend until smooth in your Vitamix, food processor, or blender.
Cook the Noodles
Boil two cups of rotini noodles as the eggplant is cooking and drain when done.
Sauce the Eggplant
About 5 minutes before the eggplant is done, heat 1/2 a jar of pasta sauce in a large flat pan on your stove. Bring the sauce to a gentle simmer, then carefully add each eggplant slice to the pan and cover with more sauce. Depending on the size of your pan you may need to do this in two rounds like I did.
Serve eggplant over the noodles and top with the basil walnut sauce - enjoy!