Vegan Eggplant Noodles in a Ginger Scallion Puree are the perfect gluten free dish to serve the family! Eggplant is cut into "noodles" with the mandoline slicer, then served tossed in a flavorful Ginger Scallion Puree. This recipe makes a gorgeous entree for vegans and non-vegans alike.
Instead of frying your eggplant parmesan tonight, bake it instead! The eggplant is prepared the same exact way: dipped in a mixture of milk and eggs, then coated with a mixture of breadcrumbs, parmesan, black pepper, oregano and salt. Instead of throwing it into the fryer, though, you'll place the eggplant onto a prepared baking sheet and bake for 25 minutes, or until the Baked Eggplant Parmesan is golden brown and delicious! Serve with tomato sauce, and enjoy warm!