{"id":1597,"date":"2022-09-02T02:40:38","date_gmt":"2022-09-02T02:40:38","guid":{"rendered":"http:\/\/simplepreparations.com\/?p=1597"},"modified":"2022-09-04T01:52:34","modified_gmt":"2022-09-04T01:52:34","slug":"eggplant-parm","status":"publish","type":"post","link":"https:\/\/simplepreparations.com\/index.php\/2022\/09\/02\/eggplant-parm\/","title":{"rendered":"Eggplant Parm"},"content":{"rendered":"\n

This recipe plant-based, of course!! It is delicious!! I am a lover of eggplant! In general, I think it tastes delicious! I related in another blog post on Roasted Eggplant and Bell Peppers<\/a>, that eggplant is good for the body, having a number of health benefits and high in nutrients. Eggplant is called the \u201cKing of Vegetables\u201d due to these benefits and its versatility in preparation!
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This recipe is oven-fried. Now, if you read the blog often, you know that I ONLY oven-fry. It uses less oil and doesn’t make the oily mess that typically comes with frying on the stovetop. (lol) Oven frying is just cleaner… better! <\/p>\n\n\n\n

I typically do not make this a no-oil recipe, but it can easily be made that way (just use a thick plant-based buttermilk in place of the avocado oil … and you would need a no-oil parm option), but it is a low-oil recipe, due to “frying” the eggplants in the oven. In general, fried foods are very harmful to our bodies. It is difficult for our bodies to assimilate the oil, often trans fats. Consequently, we often end up with unwanted weight-gain and diseases (Read this article on trans fats from Healthline<\/a>). <\/p>\n\n\n\n

This recipe has many steps, so I will spare you the long write up! When preparing to make this, please make all of the ingredients first and then it’s just a matter of sweating and then breading the eggplant. Now, when slicing the eggplant, you may leave the peel on, if you like, but my preferred way is to peel it so that the breadcrumbs surround each slice when breading. <\/p>\n\n\n\n

Make it easier on yourself and not harder. You can make the tomato sauce<\/a> in advance. You can make the Italian breadcrumbs<\/a> in advance. You can make the plant-based buttermilk<\/a> in advance (I highly recommend you do because there is nothing like 48-hour thick buttermilk. if you’re making your own plant-based parm, you can make that in advance too. I would ask that you do not make the no-oil liquid mozzarella<\/a> in advance or it will not be as stretchy as it is when made fresh, but you can if you want (only one day in advance though). <\/p>\n\n\n\n

Now, without further ado, let’s get to the recipe! …<\/p>\n\n\n\n

Eggplant Parm (plant-based)<\/h2>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n