Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.
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Comments (6)
Nice meal. I didn’t have plant milk on hand so I used coconut milk yogurt instead. Worked great.
I don’t normally leave reviews on recipes but this one definitely deserves it. I prepared the eggplant a few days before to make prep easier. I blanched the slices for 4 minutes, put them into ice water to stop the cooking, breaded them as directed, and then put them into the freezer. Saved a lot of time! I did add a dollop of homemade WFPB “mozzarella” cheese onto the eggplant when it was almost done cooking. My family agreed that this dish was restaurant quality!
Can these be cooked in a regular convection oven? I don’t own an air fryer…
I don’t have an air fryer, so I have experimented with just baking the eggplant in my oven at 400. Unfortunately, without any oil, the eggplant just stays chewy for the longest time. Eventually, I discovered that if I steamed the eggplant slices until tender, then breaded them and baked them, I had the winning combo… tender eggplant, crispy exterior, no money spent on an air fryer! I also use whole wheat panko breadcrumbs instead of the crackers.
seriously this air-fryer has changed my life. We nailed this recipe on the first try — total walk in the park.
My family and I decided to go WFPB this weekend and our first meal was this dish and it was a hit. With three meat eating males, I was nervous, but they all gave it a thumbs up.