Vegan Eggplant Parmasan

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds

• 8 oz angel hair pasta

• 1 cup cashew cheese

• 1 cup oat milk

• 1 cup yellow cornmeal

• 1/2 cup garbanzo flour

• 1 lemon, juiced

• 1 teaspoon garlic powder

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon cayenne pepper (adjust for spice preference)

• 1/2 teaspoon black pepper

Instructions

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lay the sliced eggplant on a baking sheet and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture, then pat dry with paper towels.

2. Make the Batter: In a mixing bowl, combine the oat milk, yellow cornmeal, garbanzo flour, lemon juice, garlic powder, salt, cayenne pepper, and black pepper. Whisk until smooth.

3. Batter the Eggplant: Dip each eggplant slice into the batter, ensuring it is fully coated. Place the battered slices back on the baking sheet.

4. Bake the Eggplant: Bake the battered eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

5. Cook the Pasta: While the eggplant is baking, cook the angel hair pasta according to the package instructions. Drain and set aside.

6. Assemble the Dish: In a large baking dish, layer half of the baked eggplant slices at the bottom. Spread half of the cashew cheese over the eggplant. Add half of the cooked angel hair pasta on top. Repeat the layers with the remaining eggplant, cashew cheese, and pasta.

7. Bake the Assembled Dish: Return the assembled dish to the oven and bake for an additional 15-20 minutes until heated through and the top is slightly golden.

8. Serve: Remove from the oven, let cool for a few minutes, then slice and serve warm. Enjoy your vegan eggplant parmesan with angel hair pasta!