I don’t buy eggplant too often, but I have to try this recipe, it looks soooooo good! 2 non vegans loved it! Enjoy! Prep time: 15 minutes Cook time: 20 minutes Yield: 4 servings. Definitely a new favorite, thank you! My husband and I ate the whole pan in 2 days. But it is still one of my faves. I am desperate to try it, Maggie! Thanks for the recipe! It may even be my most favourite food in the entire world… after masala dosa. Eggplant turned out perfectly crisp and flavorful. I made this the other day and it was perfect ! THESE WERE DELICIOUS! Add peeled and chopped … This is one of my absolute favorite recipe’s! If it’s vegan , why is there 4 mg of cholesterol? Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes. This is a Favorite for me since I am Sicilian. I’d love to have a garden someday and if I do, eggplant is high on my list! We are going to see if we can simplify it without compromising the results though, because it was a little time consuming and we are lazy. Thank you for sharing. Served it over spaghetti squash! Keep stirring until the cheese begins to move together, separating from the sides of the pan, while stirring. I wanted to make this because it’s lighter and vegan! Love this vegan version! :( Maybe the eggplant? I have never cooked with eggplant so your comment was perfect timing! Followed your suggestion of oven frying & pan frying. I will most definitely be making this again. You had mentioned it does not reheat well. I replaced the flour with ground almonds, the bread crumbs with ground flax seed and the noodles with spaghetti squash. Try white eggplant, the taste is so light. I’ve made this recipe about 100 times. I don’t personally have one on my website. Thank you for sharing ! If you try it, let me know how it goes! My 1yo, 3yo, and husband all went back for a second helping. Not quite sure what the deal is with that, as I remember getting them as a kid. I was scared to make eggplant parm. I use a lot of your recipes and just recently got your cook book for my birthday! Transfer to a saucepan heated over medium heat. It’s delicious. We’re so glad you enjoyed it, Daisy! I have made this twice in one week and am in love. . I used a pretty wide eggplant and it worked out great. For the pasta I made a vegan tomato cream using oat milk, canned peeled tomatoes and a little tomato sauce with oregano salt and pepper. How long did you have the eggplant in the oven before frying a batch? I also used homemade breadcrumbs with grain and seed bread. Learn how your comment data is processed. Wrong! It requires just 10 ingredients, employs easy methods, and takes a little more than 1 hour from start to finish. Yummy, yummy, yummy! Not anymore! Also I put a cooling rack over a cookie sheet and it made it crispier and I didn’t lose as much breading. I could honestly eat this once a week. I am gearing up to make this right now. I was looking for an eggplant parmesan recipe without eggs since we were out, and found yours. I will be making this again. The panko makes this dish crispy and magical. Cover with foil and bake for 35 minutes. Thanks for a super good recipe that we will make often. But I totally get the whole intimidation thing. I think the salt step wouldn’t hurt, but it also wouldn’t be as necessary. This is so labor intensive! Thank you for all your great recipes. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Of course you’re right. To serve: Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. I knew I wasn’t going to be able to eat it all at once so I battered all of the eggplant, cooked what I was going to eat then ad then refrigerated the rest; they still came out fresh when cooked! This warmed my heart, I am full time vegan and have been for years, I try to replace at least 4 meals a week to plant based for my husband and children. I will definitely make this again! (I accidentally double the cheese and loves the extra flavor.) Definitely a new favorite! Thanks so much for the lovely review, Sandra! Thanks for sharing! I’m always greatly puzzled when American food writers describe eggplant as “bitter”! So glad you enjoyed it, Sarah. I used real parm because I didn’t feel like making vegan parm, but I think it would be great with it too! Just finished scarfing down this meal. Great recipe. xo. Am making this for the third time tonight because we LOVE it! My friends loved it. It was absolutely AMAZING!!! Other than that, thanks for sharing the tip as Eggplant is often bitter and I never knew the trick. Hi! Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. I am having your World’s Easiest Cinnamon rolls for dessert tonight as well, leftover from a couple days ago. I have never been a big fan of eggplant but after this recipe it became one of my favorite. And none of them claimed to like eggplant before this dish. Thanks for sharing and thank you Minimalist Baker for providing this yumminess for all of us foodies!!! It was filling without being too heavy and pleased even my four year old picky eater. But my husband thought it sounded good for dinner, so I went for it. This is incredible! Thanks Beth! This is fabulous!!! I thoroughly raised the slices. Hello! My husband doesn’t like eggplant and he said he really liked this one and he would eat it again. I just kept the eggplant stored in a single layer, wrapped in the foil I had baked it on. Do you put water in the sink so the colendar has something to rest in? My only dilemma… when I am taking the eggplant out of the oven to fry in a pan and brown… I find that it doesn’t brown up very well unless I use a LOT of oil. yay! Your email address will not be published. Thanks for sharing! Thanks. You will not be subscribed to our newsletter list. That extra step of frying each piece of eggplant was definitely the kicker – they turned out so crispy and flavourful. This will press some of the water out to avoid soggy eggplant. Let us know if you give it a try! Vegan Dinners. Thanks for the recipe! Are you not able to get marinara sauce in New Zealand? I’ll absolutely be making this again and again. Giiiiirrrrllll you are a Wonder Woman!! The final product was beautifully crisp and crunchy. The almond milk/corn starch (and the baking before a quick fry tip) worked perfectly. It’s all served atop pasta and chickpea tomato sauce. This step cooks out more of the water from the eggplant and helps to achieve fantastic results. I followed the directions and it turned out better than I hoped. It’s super helpful for us and other readers. Page, Dana, VERY PLEASED with the dish! :). I hope you'll enjoy making (and consuming) this delicious Eggplant Parmesan as much as I did! I loved this! I omitted the flour step (because it was too high in the cupboard to reach) and dipped straight from the cornflour/milk to the crumb mix. xo. Lay slices on a baking sheet and sprinkle with salt. Thank you for the fabulous recipes. This eggplant breading technique came out so well. The Brits say it better (as with so many other things, no?). https://www.cearaskitchen.com/vegan-eggplant-parmesan-healthy-gltuenfree I used spaghetti squash instead of pasta to lighten it up a bit and it was wonderful. Also used flax milk for the milk mixture. Great timing! You'll be using two types of vegan cheeses for this eggplant parm. When originally reading the recipe, the step of saute-ing the eggplant in the middle of baking seemed like it would be a lot of fooling, but the extra crispiness really was worth it! It’s amazing! Eggplant is intimidating and with your step by step method, it made it foolproof!! Vegan Eggplant Parmesan, Stacked . Hi! Thank you! He said he preferred this recipe to traditional eggplant parm. I am not a cook at all; and my husband said I hit it out of the ballpark with this recipe! This vegan eggplant parmesan only requires 5 ingredients and does not include dairy or eggs! Good for you! The vegan bake is awesome I’m lactose intolerant so I skipped on the cheese, however; the dish came out wonderfully cooked . Cheers! Finish the dish with that vegan parmesan and bake. Thanks again and I wish you continued success and a great 2019! Made it last night for the first time…and I made a double batch. Hi there! Thanks! :-), Aw, thanks so much for sharing, Jamillah! I fixed it. The vegan cheese can be substituted with our mozzarella cheese, if you so desire. I know all you fellow vegans out there are cursing my name, but Ashlee and I cannot stand the stuff so we set out to make this dish sans nutritional yeast. I might be making this many time a week! This loaf turned into a tasty little biscuit. Eggplant use to scare me too, although I never tried it I thought I would hate it. We are not big eggplant eaters in our home, but this may have converted us! But, having said that. I would highly recommend this recipe. Follow me on Instagram, Facebook, and Pinterest and read more about me here. I’m not really a fan of eggplant but they were in our weekly vegetable box. I think I’m gonna make these again as a side with hummus and some lentil / Arabic salad. I turn oven off and store crisped eggplant while I drain pasta, finish warming sauce & set table. Have you tried freezing these to make it even easier for a weeknight dinner? xo. Do you think it would be ok to skip the frying in oil step and put them into the air fryer or would that impact the texture too much? I made this a few days ago, I am vegan. We ate them alone as a snack. Thanks for this wonderful recipe! Great anniversary dinner for me and my boyfriend. These have no bitterness and do not need salting. :) ‘,;-*. I was pleasantly surprised because this recipe was soooo delicious and much better than any I have ever had at any restaurant! I have never eaten egg plant. That is the one thing I miss the most after going vegan and that vegan parmesan is sooo good it tastes better than the real thing! This was fantastic! Thanks so much, Thanks for the amazing recipe!! Thanks for the recipe! 1) instead of putting them on a cookie sheet, i put metal cooling racks on the backing sheet and the slices on that…no need to flip and they don’t get soggy! I did have to use more olive oil during the frying pan portion because I felt like the eggplant sucked it up. Voila! © 2020 My Darling Vegan — All Rights Reserved, https://www.foodnetwork.com/recipes/alton-brown/homemade-italian-breadcrumbs-recipe-1961027, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips, ULTIMATE Detox Salad w/ Lemon Ginger Dressing, Rainbow Buddha Bowl with Sesame Miso Dressing. Lovely! Thanks for pointing that out! I have never made eggplant and have to say this was great! Leftovers made a wickedly good sandwich filling, sauce and all. It really turned out well and was a nice way to get the kids to eat and enjoy eggplant. All my kids devoured it! I made this today with lentil pasta. I used a garlic, basil pasta sauce which I think helped. It was so flavorful and crispy!! Don’t skip the extra step frying the eggplant in a frying pan while they bake, that takes this from a 7 to a 10. Thank you for this recipe. Everytime it turns out delicious! A little time consuming, like any eggplant parmesan recipe, but the taste was awesome. by Marina Yanay-Triner | Updated: March 28th, 2017 | Read time: 2 minutes Mar. For those on lowfod map you can just use nutritional yeast instead of vegan parmesan (cashews and garlic are high fodmap). Even being vegetarian, I love your vegan adaptations and use them when I’m low on ingredients ( which is all the time) or need a lacto/ovo break. So delicious! If you are not, RUN to make this! I want to go get another eggplant to have it again tomorrow . Need help meal planning? Thanks for sharing this precious recipe ❤️, So delicious. Just use gluten-free panko bread crumbs instead. This is fab! It’s one that is definitely in the front of my recipe box now! Oh my gosh – it’s so incredibly good! I bought an eggplant and wanted to learn how to integrate it in a dish. A little work but definitely worth it!! 27. I usually avoid making eggplant Parmesan because it never taste like the restraunts. I rinsed but it was still super super salty. This was very good. Thank you so much!!!! You can also subscribe without commenting. First, I ran out of bread crumbs so used corn tortilla crumbs to make up the difference, maybe about 1/4 cup. I thought browning it in the pan soaked up a lot of oil so I preferred just leaving it in the oven a couple extra minutes though to cut out the fat. I also opted out of breading the eggplant, used potato starch instead of tapioca, and homemade tomato sauce instead instead of marinara. My kids loved it and went back for seconds. Thanks for sharing, Ashley! Second eggplant recipe that’s been a disappointment this week, so I think I’ll give up on it at this point! Worth the time! One extra eggplant in the fridge waiting to be turned into cheese sauce. love this recipe thank you some much for all the hard work that goes into your recipes, keep them coming!!!! I just wanted to keep eating the eggplant. Need help? Its floppy texture, neutral taste, and seemingly over-involved cooking methods made me think it would be something I’d never master. But this recipe will change that I love it , THANK YOU ! Thanks for sharing your changes, Lori! Nothing worse than losing breading when flipping! Thank you!! Strange. Can’t believe this recipe is vegan! Loved it! If I’m being honest right now, nutritional yeast tastes like I would imagine fish food to taste. Thanks so much! ? Thanks so much for the lovely review! You have made me love cooking! I am always looking for good vegan and gluten free recipes and was great. This is at the top of my favorite foods list. Thanks for the recipe, I don’t need to fear the weekly box and I’ll definitely look at all your other eggplant recipes. I crisped up the eggplant in the pan after baking. (Also cheated and used real Parmesan). Thanks so much! I will definitely make this again. Made this tonight and it was amazing. I doubled the recipe and used both parmesan cheese and nutritional yeast. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I’m going to try making fried zucchini and fried green tomatoes with this recipe. Made this today for my recently turned vegan husband. I decided to give eggplant one more chance with your recipe! Hi! Delicious ! I made this a few weeks back… About to make it gain on Tuesday. I think I may have to feature this recipe on my blog, as soon as I master great food photography skills like you! I cooked the eggplant slices on a cooling rack placed atop a baking dish which allowed the air to circulate the the slices got nice and crispy! Thank you. On The eggplant! I followed the recipe 100% and added crushed red pepper for some added spice. I did sprinkle a bit of VioLife “cheese” shreds in between the layers, but not much, and it was a nice addition. And the prepping with the salt, rinse, etc., really does take all of the bitterness out. https://www.avantgardevegan.com/recipes/vegan-eggplant-parm This way you won’t have lots of coated eggplants sitting around absorbing all that liquid. The vegan cheese can be substituted with our mozzarella cheese, if you so desire. I just wanted like 14 eggplant rounds. We served it with some quinoa tossed in marinara sauce, and it was a very satisfying dinner. I just reheat the eggplant slices in the toaster oven while reheating pasta in the microwave. Thanks so much for sharing! Healthy Vegan Eggplant Parmesan. I ‘ve made it a few times and we really enjoy it. Combine all the ingredients in a high-powered blender and blend until completely smooth. I went vegan to help with my migraines and it wasn’t until I but the first few things that I really noticed a difference! I made the Vegan Eggplant Parmesan this evening. Xo. 2) We try to keep the oil to a minimum so instead of taking them out and pan frying (which i will do for special occasions no doubt) I just sprayed a little bit of cooking spray on top and turned the broiler on low toward the end. Thank you. If you don’t plan on eating this eggplant parmesan right away, it can be stored in the freezer before baking. Haven’t tried it yet. While the cheese sauce heats, stir constantly with a large wooden spoon. I served it with a handful of slightly wilted fresh spinach on the side to green up the plate, and a few pieces of bruschetta. Eggplant parmesan, or parmigiana di melanzane in Italian, is a traditional southern Italian entree that may have originated in Naples.