Name: Crispy Gluten-Free Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup unsweetened plain almond milk ((or other neutral dairy-free milk)); 1 tsp cornstarch ((or arrowroot starch)); 1/2 cup gluten-free flour; 2 Tbsp cornstarch ((or arrowroot starch)); 1 healthy pinch sea salt; 1/3 cup gluten-free panko bread crumbs* ((I like this brand)); 1/4 cup cornmeal; 1/4 cup vegan parmesan cheese; 1 tsp dried oregano*; 1/4 tsp sea salt; 1 whole long, narrow eggplant ((sliced into 1/8th inch rounds // skin on)); 4 Tbsp neutral cooking oil ((I like avocado or coconut // divided)); 1 cup Easy Marinara Sauce (or your favorite store bought sauce); 8-10 ounces cooked pasta ((such as linguini, penne, or spiralized vegetables)); 1 batch 30-minute Cashew Alfredo Sauce