Not My Mom's Eggplant Parmesan (vegan And Gluten-free)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 small eggplant
• 1 cup braggs liquid aminos
• 1 cup nutritional yeast
• 1/2 cup cornstarch
• 1/4 cup canola oil
• 12 ounces gluten-free spaghetti
• 14 ounces spaghetti sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• vegan parmesan cheese or nutritional yeast, for serving

Recipe

• 1 start boiling water for pasta. whenever it boils, cook the pasta according to the package directions.
• 2 meanwhile, start heating spaghetti sauce in a saucepan. add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. fresh herbs are even better if you have them. be sure to stir occasionally.
• 3 while the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. use enough to cover the bottom of the pan with about 1/4 inch of oil. don't skimp. mix nutritional yeast and cornstarch. slice eggplant. dip each slice in bragg liquid aminos then in yeast mixture. fry coated eggplant slices in oil. note: if oil is not hot when you add the eggplant, you will have soggy eggplant. you may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. set the cooked slices aside on a plate covered with a paper towel. add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
• 4 when everything is cooked, add a little pasta and a few eggplant slices to each plate. top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. if you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.