VEGAN EGGPLANT PARMIGIANA - FreeRangeClub

Ingredients

• 2 medium eggplants
• 2 medium tomatoes—Roma or beefsteak, good for slicing
• ½ red onion—chopped
• 4 cloves of fresh garlic–copped
• ¾ – 1 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon dry basil
• 1 tablespoon dry parsley
• ½ teaspoon powdered coriander
• ¼ teaspoon sweet red paprika (optional)
• pinch of Cayenne (to taste)
• ¼ teaspoon powdered ginger (optional)
• ¼ teaspoon powdered Turmeric
• ¼ teaspoon Worcestershire sauce
• dash of salt (pink, Himalayan, sea-salt …) to taste
• 1 cup almond flour
• 1 cup bread crumbs
• package of sliced non-dairy cheese (we use vegan cheddar cheese-style DAIYA slices for pleasing flavor and consistency)