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Don’t let the name fool you – this vegan recipe is gluten and dairy-free! But don’t worry – our Garlic & Parmesan Plentils pack in the flavor!

Eggplant "not" Parmesan

Makes 2-4 servings



  1. Preheat oven to 375°.
  2. Crush the Plentils in a food processor until the chips are ground into fine crumbs. Pour into a bowl.
  3. Slice eggplant about 1/2 “ thick and set aside.
  4. Add the All-Purpose Flour Mix to a bowl and the hot water/flax mixture to another bowl.
  5. Dip each slice of eggplant first in the flour, then the hot water/flax mixture. Gently shake off to get ride of excess “gel” then coat in the crushed Plentils. Place on a parchment-lined or greased baking sheet. Continue coating each slice of eggplant, layering if needed.
  6. Bake for 18 minutes until lightly golden. Remove from oven and add a dollop of marinara sauce to each slice. Place back in the oven for another 5-6 minutes.
  7. Serve and enjoy!