Crispy breaded eggplant with creamy pasta (30 minutes)
Crispy fried breaded eggplant slices served with creamy cashew pasta. Uncomplicated, quick dish for all days and the whole family. Can be prepared very well, also gluten-free possible.
Servings 4 Servings
Calories 230kcal
Ingredients
FOR THE PANANDE:
Step 1: Flour mixture
- 80 g Spelt flour or gluten-free flour mix
- 15 g Cornstarch
- A pinch of sea salt
Step 2:
- 125 ml Almond milk or any other plant milk
- 1 tbspn Cornstarch
Step 3: Breadcrumbs
- 80 g Breadcrumbs is also available gluten free
- ½ tbspn Basil dried
- ½ tbspn Oregano
- ¼ tbspn Thyme
- ¼ tbspn Rosemary
- A pinch of sea salt
FOR THE EGGPLANT:
- 500 g Eggplant Equivalent to one medium eggplant
- 45-90 ml Frying and baking oil or other high-heat oil
TO SERVE:
- Pasta at will I cooked 250g with it, alternatively vegetable spiral noodles
- A portion of cashew alfredo
- Parsley to taste
- Organic tomato ketchup
Metrisch - Tassenangaben
Instructions
- Prepare one serving of Cashew Alfredo.A portion of cashew alfredo
- Cook pasta according to package instructions. Set aside.
- Set up breading station. Provide a small deep plate or bowl for each step. For step 1, mix all ingredients well once. Set aside.80 g Spelt flour or gluten-free flour mix, 15 g Cornstarch, A pinch of sea salt
- For step 2, whisk together almond milk and starch once well. Set aside.125 ml Almond milk, 1 tbspn Cornstarch
- For step 3, mix breadcrumbs well with spices and set aside.80 g Breadcrumbs, ½ tbspn Basil, ½ tbspn Oregano, ¼ tbspn Thyme, ¼ tbspn Rosemary, A pinch of sea salt
- Cut the eggplant into slices about 0.5cm thick. Set aside.500 g Eggplant
- For breading, turn each eggplant slice once in flour, pressing down well. Pull through the almond milk mixture and then roll in the breading.
- Heat a non-stick frying pan and add 1-2 tablespoons of oil. Place eggplant slices in hot pan and bake until golden brown on each side. For me it took about 3 minutes per page.45-90 ml Frying and baking oil or other high-heat oil
- Repeat until all eggplant slices are baked until golden brown.
- Arrange on plates and serve together with the cashew pasta, parsley and tomato ketchup, enjoy!Pasta at will, A portion of cashew alfredo, Parsley to taste, Organic tomato ketchup
- Eggplant slices keep 2-3 days covered in the refrigerator.
Nutrition
Serving: 1Portion | Calories: 230kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Sodium: 44mg | Potassium: 286mg | Fiber: 6g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 2,7mg | Calcium: 49mg | Iron: 1,3mg
