Flax Seed Encrusted Eggplant with Cashew Ricotta and Basil

I absolutely love eggplant and even more so when it’s breaded in ground flax seed. This recipe is super simple and absolutely delicious. The nuttiness of the flax seed pairs so nicely with my cashew ricotta and basil pesto.


  • One large eggplant, sliced into 1/4 inch circles
  • Ground flax seed meal (as needed)
  • 2-3 eggs,whisked together with a splash of nondairy milk (or dairy if you prefer)
  • Cashew ricotta (check my recipe for this!)
  • Fresh basil pesto or basil leaves
  • One large tomato, sliced thinly

Preheat the oven to 350F.

Place a large skillet on medium/high heat and pour in two tablespoons of avocado oil. (I use avocado oil because it works well on high heat.)

While the skillet is heating, take out two large bowls, fill one with ground flax seed and the other with your whisked eggs and milk. You will be dredging the sliced eggplant into the egg wash and then into the flax seed to be breaded.

Then place the slices of eggplant into the skillet with the hot avocado oil. Let them brown on each side for about 2 minutes. Then lay them on a lined cooking tray. Continue this process until the eggplant has all been cooked.

Spread a thin layer of basil pesto or a piece of fresh basil on to each piece of eggplant. Top the basil with a dollop of cashew ricotta. Finally put a slice of tomato on the top of each piece of eggplant.

Then place the trays of eggplant into the oven for about 10-15 minutes. This will allow all the flavors to marry together perfectly.

Lastly, take your eggplant out of the oven and serve. You can serve these as is or with a side of red sauce.

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