Delectable Vegan Italian Dinner for the Senses – Eggplant Parmigiana, Lemon Garlic Spaghetti & Zucchini Fritters

Allergens

Nuts (almond flour)

Ingredients

• 2 large eggplants 1 cup almond flour 1/4 cup nutritional yeast 1 teaspoon garlic powder Salt and pepper to taste 1/3 cup olive oil 1 1/2 cups marinara sauce 8 ounces vegan mozzarella cheese, shredded 2 medium zucchinis 1 cup all
• purpose flour 2 cups panko breadcrumbs 1 teaspoon dried basil 1 teaspoon dried oregano 12 ounces spaghetti 5 cloves garlic, minced 1/2 cup lemon juice Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick rounds and arrange them on a baking sheet lined with parchment paper. Roast the eggplant slices for 20 minutes, flipping halfway through.
2. While the eggplants are roasting, prepare the zucchini fritters. Grate the zucchinis and mix them with almond flour, nutritional yeast, garlic powder, salt, and pepper.
3. Heat 1/4 cup of olive oil in a pan over medium heat. Form the zucchini mixture into small patties and fry them until golden brown on both sides, approximately 2 minutes per side. Drain the fritters on paper towels.
4. For the lemon garlic spaghetti, cook the spaghetti according to package instructions. In a separate pan, sauté minced garlic in olive oil over low heat until fragrant and golden brown. Add lemon juice and mix with cooked pasta.
5. To assemble the eggplant parmigiana, layer roasted eggplant slices, marinara sauce, vegan mozzarella cheese, and a sprinkle of basil in an oven safe dish. Bake for 20 minutes at 400°F (200°C) until the cheese is melted and bubbly.
6. To plate the dishes, place a portion of zucchini fritters on each plate followed by a generous scoop of lemon garlic spaghetti. Top with a slice of eggplant parmigiana and garnish with fresh parsley.

Chef’s Insight

The combination of textures and flavors in this vegan Italian dinner will create a memorable dining experience for your guests.

Notes

The use of vegan mozzarella cheese and almond flour may not be suitable for all dietary restrictions. Consider using alternative ingredients if needed.