Most dinner dishes in my household I cant take total credit for unless it involves a one pan recipe of some sort of mixed frozen veggies. I am super lucky that my hubs is an amazing cook, and also creates dishes that I envision for him that are healthy.
I am trying to eat more plant based these days so bought myself a big ole eggplant at Trader Joes last week and wanted to make an eggplant parm. I hate when eggplant parms get all mushy though, yuck! This Eggplant parm is the CRISPIEST eggplant parm you shall ever eat! It hard to believe that this isnt deep fried goodness. The crisp factor is REAL!
There are a few steps that go into making this recipe. You need three different bowls with three mixes for dipping. Egg wash, flour mixture, and panko mixture. I love this Gluten Free panko mixture from Ians it makes all my air fryer dishes so crispy!
Once they eggplants are dipped in each batter it should look like the picture below. We also put them in the fridge for 5-10 minutes to make sure the breadcrumbs were set in place before air frying.
When you finish air frying no need to take these guys out to sauce and cheese them up. You just scoop a spoonful to the tops and sprinkle with cheese of choice and then close the air-fryer to cook for another 2 minutes so the sauce gets hot and cheese melts.
If you remake this dish make sure to share it on instagram and tag me @stephi.paige! I cant wait to see how these turn out! Also, Aaron (my hubs) is so excited these are a big hit!
1 1/2 Cups Ians GF Bread Crumbs
1 Cup Almond Flour
Raos Sauce (or sub any tomato sauce)
Violife Mozz Shreds (or sub cheese of choice)
1 tbsp garlic powder
1 tbsp Italian seasoning
Salt and Pepper to taste
1.) Wash and peel eggplant. Then slice about 1/2 inch slices
2.) Lay out slices on paper towel to dry (can salt them if you like)
3.) Take out three small-med bowls. In one bowl scramble eggs, second bowl add almond flour with salt, pepper, and garlic, third bowl add bread crumbs and Italian seasoning.
4.) Dredge eggplant slices in almond flour mixture, then into the egg wash, then into bread crumb mixture. Make sure once the slice is laid out on parchment paper to press the bread crumbs down so they set.
5.) Place slices in the fridge for 5-10 minutes so batter sets on slices.
6.) Before placing slices into the air fryer spray both sides with cooking spray (I used coconut oil) you may need to repeat the air frying process multiple times depending on how big your air fryer is. Ours could only hold 4 slices at a time.
7.) Places slices in a single layer in air fryer and cook on 400 for 6 minutes. Then flip the slices and cook for another 2 minutes.
8.) Add sauce and cheese on top to the center of slices and pop back in for another 2-3 min (until cheese is melted).
Enjoy! Let me know how you liked these by tagging me on Instagram @stephi.paige or commenting below!
Fall mornings are the best kind of mornings. The cool, crisp air, just makes me want to curl up in a blanket on the couch and dive into a bowl of breakfast goodness. Baked oatmeal is so easy to do and it makes a great warm comforting breakfast. Top it with some ice cream, and you have yourself an awesome dessert!
My neighbors went apple picking over the weekend, and kindly brought back some extra apples for Aaron and I. I am not one for apple pie, but I do have oatmeal almost every morning during the work week, or some form of it (over night oats, granola, oatmeal). I immediately knew I was going to bake the apples into my oatmeal for the week.
Baking oatmeal is great, it requires little prep, and you can throw basically just about anything in it to flavor it up. I have done chocolate chips, strawberries, and bananas.
This morning I sprinkled some of my home made granola on top for some added crunch and it was just what the doctor ordered. Only thing I slightly regret is putting this on a plate and not eating it out of a bowl ;)
This serves about 9 (depending how big your slices are)
1 1/2 cup rolled oats
1/4 cup almond flour (optional)
1tsp baking powder
2 tsp cinnamon
1 egg (or 1 flax egg)
1/4 cup maple syrup or honey
1 cup almond milk (or non dairy milk of choice)
2 diced apples or 4 dices small apples
1.) Preheat oven to 350 degrees
2.) Chop apples and sprinkle with cinnamon. Microwave in a microwave safe bowl for 2 min and then set a side and let them cool.
3.) Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Add Dry to wet.
4.)Add in chopped apples and mix well
5.) pour into a baking dish. Cook for 35-40min top should be golden brown
6.) I added some sliced apples on top and cinnamon before putting in the oven(the apples were raw)
If you remake this recipe let me know how you like it in the comments below, or tag me on Instagram @stephi.paige!
Fall is upon us so that means bring me EVERYTHING pumpkin. I am a sucker for the fall season just like any other basic B*tch. When NYC has its first day in September below 70 degrees I immediately get the craving.
I have never made pumpkin bread before, let alone vegan pumpkin bread so this took me a couple of trys to get right. The first two batches I made came out a complete mush pile. I was beginning to think what the HECK, and I GIVE UP! Baking is really great for me though, it tests my patience, but it also pushes me to try harder. I took a step back, and woke up yesterday morning and tried again. This time I was careful about how much wet ingredients I put in and added some more dry ingredients since pumpkin puree is super mushy.
I am thrilled that I now have this yummy treat for the afternoon this weekend with a hot cup of tea. Its the perfect weather to sit out on my balcony with a good book and enjoy this recipe.
If you remake, comment below and let me know how you like it! Or tag my on Instagram @stephi,paige <3
1cup pumpkin puree
3 tbsp coconut oil (melted and cool)
1/4 cup peanut butter (or any other nut butter)
1/3 cup maple syrup
splash of vanilla
1/4 cup coconut sugar
2 servings of bobs redmill egg replacer (or 2 flax eggs)
1 1/2 cups almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin spice seasoning
1 tbsp cinnamon
1.) Preheat oven to 375 degrees. Spray a loaf pan with non stick spray or add parchment paper inside and set aside.
2.) Add the pumpkin puree and coconut oil in a bowl and mix well. Add in the peanut butter, and the egg replacer. (make sure to mix the egg servings first and then add in).
3.) add in the vanilla and maple syrup and mix well.
4.) Add coconut sugar mix well. Then add in remaining dry ingredients.
5.) If you want to add in chocolate chips of pumpkin seeds or raisins, fold in at this time.
6.) add batter to baking pan and cook for 35-40 min. (until top is a golden brown)
7.) When removing from oven let the bread cool before slicing and serving.
Hi there, Im Stephi Paige!