Dinner for 4

Crispy Eggplant Parmesan

Name: Crispy Eggplant Parmesan
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 cup unsweetened plain almond milk; 1 tsp cornstarch; 1/2 cup gluten-free flour; 2 tbsp cornstarch; 1 healthy pinch sea salt; 1/3 cup gluten-free panko bread crumbs; 1/4 cup cornmeal; 1/4 cup vegan parmesan cheese; 1 tsp dried oregano; 1/4 tsp sea salt; 1 whole long; 4 tbsp neutral cooking oil; 1 cup easy marinara sauce; 9 oz cooked pasta; 1 batch 30-minute cashew alfredo sauce

$3.77for 445 minServes 4

Breaded eggplant bakes until crisp, then pairs with marinara, pasta, and creamy cashew sauce.

Crispy Eggplant Parmesan with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Almond, 4.25 oz$0.05/oz typical	4.25 oz	$0.21Typical price
	Sandwich bread, a little$2.49 each typical	a little	$0.08Typical price
	Cornmeal, 1.25 oz$0.08/oz typical	1.25 oz	$0.10Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Pasta sauce, 8.5 oz$0.10/oz typical	8.5 oz	$0.85Typical price
	Pasta, 9 oz$0.10/oz typical	9 oz	$0.90Typical price
	Alfredo, 1 oz$0.18/oz typical	1 oz	$0.18Typical price
Total for the servings shown		$3.77

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaFlourSalt and pepperDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$0.94 per serving$3.77 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.

Ingredients

1/2 cup unsweetened plain almond milk
1 tsp cornstarch
1/2 cup gluten-free flour
2 tbsp cornstarch
1 healthy pinch sea salt
1/3 cup gluten-free panko bread crumbs
1/4 cup cornmeal
1/4 cup vegan parmesan cheese
1 tsp dried oregano
1/4 tsp sea salt
1 whole long
4 tbsp neutral cooking oil
1 cup easy marinara sauce
9 oz cooked pasta
1 batch 30-minute cashew alfredo sauce

Steps

Heat the oven to 425 F and line a baking sheet with oil.
Whisk the almond milk and 1 teaspoon cornstarch in a shallow bowl, then place the flour and 2 tablespoons cornstarch in another.
Mix the breadcrumbs, cornmeal, vegan parmesan, oregano, and salt in a third bowl.
Slice the long eggplant into thin rounds, dip each piece in the flour, almond milk, and crumb mixtures, and place them on the sheet.
Bake the eggplant for 20 minutes, turning halfway, until crisp and tender.
Warm the marinara and cooked pasta, then serve them with the eggplant and cashew sauce.