Coconut Crusted Eggplant

Coconut Crusted Eggplant
Prep time
Cook time
Total time
  • 1 large or 4 small eggplants
  • 1 jar of spaghetti sauce
  • ¼ cup nutritional yeast
  • 1 Tbsp. garlic powder
  • ½ cup flaked coconut
  • 4 Tbsp. tamari
  • ¼ cup raw pumpkin seeds
  • sea salt
  1. Wash and slice eggplant into thin slices. Place on a large plate or cutting board, sprinkle with salt (evenly over each slice) and allow to sit out for 15-30 minutes. This will remove the water and get rid of the spongy texture.
  2. Pat dry eggplant and turn oven to broil. Place eggplant in two 8x8 baking dishes or one extra-large baking dish. Broil eggplant for 10 minutes, then remove and turn oven to 350˚F. Pour tamari evenly onto the eggplant (keeping eggplant in the dishes) mix around with fork or spatula.
  3. Next, pour and mix spaghetti sauce together with the nutritional yeast and garlic powder in a bowl. Pour sauce over eggplant evenly.
  4. Lastly place pumpkin seeds in a coffee grinder and grind into a rough powder (food processor will work also).
  5. Sprinkle ground pumpkin seeds and coconut flakes over the top and bake for 20 minutes. Serve hot.


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