Vegan Oven Baked Eggplant Parmesan
[Vegan]

To Make the Eggplant Parmesan:

1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Let stand for about 10-15 minutes. This will draw out the water. Once the water is expressed press with a paper towel or 2 to absorb the excess water.
2. Preheat the oven to 400° F and line a baking sheet parchment paper.
3. Combine the water and egg powder. Whisk until smooth removing any clumps. The texture should be thick.
4. Prepare 3 bowls. One bowl with just the almond flour, the second will be the egg mixture, and in the 3rd combine the Panko with the vegan parmesan, oregano, basil, salt/pepper.
5. Dip the dried eggplant in the almond flour, then the egg mixture letting the excess drip off, then in the Panko mixture.
6. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes. Rotate midway and flip the eggplant for an even bake.

To Make the Red Sauce:

1. In a pan over medium heat add a lil olive oil and the garlic. Cook for 2 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce to a simmer. Cook for 4-5 minutes.
3. Combine with the cooked pasta and serve with the crispy eggplant.