Eggplant Miso Parmesan

Name: Eggplant Miso Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Ingredients: eggplant; egg whites; gluten-free flour; panko; parmesan cheese; miso paste; sea salt; marinara sauce; red miso paste; mozzarella cheese; lettuce; Royo Everything Bagels

20 mins prepServes 4

Upgrade your sandwich with this crispy Eggplant Miso Parmesan on everything bagels. This easy-to-make recipe is packed with flavor, fiber, and plant-based goodness, making it perfect for lunch or dinner. The miso and parmesan add deep umami while the crispy coating ensures every bite is satisfying.

4 servings

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Instructions

1: Slice the eggplant into circles.

2: Cover the eggplant in miso paste.

3: Mix the gluten-free flour with sea salt.

4: Soak the eggplant in egg whites.

5: Mix panko with parmesan cheese.

6: Coat the eggplant in the panko mixture.

7: Air fry the eggplant for 13 minutes at 370°F or bake for 16 minutes at 350°F (set oven to roast).

8: Once cooked, serve the eggplant with marinara sauce and mozzarella cheese, and bake for 10 minutes until the cheese melts (or microwave it).

9: Serve with lettuce and enjoy!

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Eggplant Miso Parmesan

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