Oven Crispy Eggplant Salad

Appetizer, Lunch, Vegan

This Oven Crispy Eggplant Salad is delicious and fun to make.  The eggplant is baked crispy and added to fresh arugula, roma tomatoes, and plant based feta cheese.  I drizzled a tasty vegan  thousand island dressing on top.



Oven Crispy Eggplant Salad

1 small eggplant
3/4 cup of unsweetened almond milk, or another plant based milk of your choice
1/4 cup of water
2 teaspoons of onion powder
Himalayan salt and pepper
2 teaspoons of smoked paprika powder
1 Cup of panko bread crumbs
2 tablespoons Vegan Parmesan cheese
1 Tablespoon Grape seed oil
Salad ingredients:
2 cups of Arugula
1 tomato, cut into chunks
vegan feta, crumbled
1/2 cup of finely chopped shallots
-Preheat oven to 375F.
-Carefully cut the eggplant into 1 inch slices.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, vegan Parmesan cheese and the Himalayan salt and pepper. Whisk until well combined.
-Dip the eggplant slices into the batter until they are completely covered then cover them in the panko bread crumbs.
-In a cast iron skillet add 1 tablespoon of grape seed oil, then transfer sliced eggplant. Sauté on each side for 3 minutes or until the bottom turns brown. Flip and cook an additional 2 minutes or until both sides are brown and crispy. Repeat with the remaining eggplant.
-Line a baking sheet with parchment paper and place eggplant slices on a baking sheet. Make sure to spread them out. Bake for 15 minutes or until golden.
-On a serving plate, add the arugula, tomatoes, vegan feta cheese, sliced eggplant and chopped shallots. Top with vegan thousand island dressing or a dressing of your choice. Serve and enjoy!


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