vegan eggplant parmesan

I will be making this again! I know…….. I follow it to the letter and I’m thrilled every time. So glad you and your husband enjoyed it, Susan! Thank you for the recipe. Mangiare! Love hearing from first time commenters! Until now I have found myself averting my eyes in the produce section every time I pass the taunting eggplants. Sometimes large eggplant or undercooked eggplant can have a bitterness in my experience. Couldn’t believe how good it was! Thanks for sharing, Ashley! Thanks for sharing, Maggie! Extra crispy. Is there something I could be doing differently so I don’t use so much oil in the fry pan? 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. A little time consuming, like any eggplant parmesan recipe, but the taste was awesome. I think I might start eating it every week! So I skipped that part and the eggplant turned out great! Yummy, yummy, yummy! Thanks for sharing Dana! Last month I made an eggplant parmesan which was fabulous but not vegan. Ok, I LOVE this post! I made this last night. Super crispy and Soft I usually avoid making eggplant Parmesan because it never taste like the restraunts. Next time, would you mind leaving a rating with your review? It gave them a little color and kept them from sticking, because I served everything separately and let everyone put the ingredients together on their plate. Would the salt step be necessary? This recipe is fantastic! This scrumptious vegan variation uses soy … Thanks so much for your kind words and lovely review! It’s super helpful for us and other readers. In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Oh, man. seen. Thank you Dana! I made a few modifications: Would definitely make again! The eggplant mac n cheese is delish. I’ve been meaning to write a comment (since 2016??) This is now my go-to eggplant recipe. Absolutely amazing buttt one this that was a bit over powering, and I’m not sure what I did wrong but the eggplant was very very salty from the salting step. Actually, there is no vegan parmesan in this recipe. Went to the farmers market and there got some really good eggplants . Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. Delicious Last night I made this dish with spaghetti. If you coat the eggplant in stages then you won’t have to put them in the oven right away and keep taking a few out for frying. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Excellent method and outcome. Delicious !! I was thinking of making it the day of just sort of keeping it warm and bringing it over and heating up the sauce. xo. This was very good. Hope you love this recipe, Laura! It’s certainly worth the effort, the best eggplant parmesan I’ve ever had! I did sprinkle a bit of VioLife “cheese” shreds in between the layers, but not much, and it was a nice addition. You can read more about its history here. Anyway… I have made this quite a few times now. I was just wondering about a serving size, I am journaling with My fitness Pal and not sure what a serving size to put in. Only 5 ingredients are required to make this egg and dairy-free baked eggplant. Liberally sprinkle salt over the sliced eggplant and place in a colander over the sink. 10 stars **********, Took us probably 2.5 hours to make but was so totally worth it. lentil pasta and an organic marinara sauce. When mixed together you get a protein-rich egg-like consistency that will fully coat the eggplant allowing you to get a good bread crumb on each piece. I used nutritional yeast in the bread crumbs and topped the whole dish with vegan parmesan. This was soooo good! Pro Tip: If you don’t have a high powered blender, soak the cashews in water for at least 6 hours or overnight so that the cashews are soft before blending them in a blender or food processor. Delicious ! I found white eggplant which ended up being a more creamy texture than the regular purple, however both were good. I made the Vegan Parmesan Bake. Absolutely loved this recipe, I’ve never made this before and it turned out perfectly. The eggplant turned out tender-soft yet crispy. I didn’t have corn starch on hand so I substituted it with 3tsp of flour and it worked really well. xo, Hey minimalist! We’re so glad you enjoy it, Carol! This was phenomenal. Place on the baking sheet. Absolutely LOVE this recipe. Next time, would you mind leaving a rating with your review? Thanks so much for the lovely review! Then, I go do more chores,etc. I made this and loved it! I followed the directions and it turned out better than I hoped. Amazing, the vegans and omnis loved it….used Chinese eggplant (personal preference), and some garlic powder in the flour. Hopefully this helps someone! Parmigiana di melanzane is my one of my ultimate comfort foods. Other than that, thanks for sharing the tip as Eggplant is often bitter and I never knew the trick. Would it be the same result if I browned the eggplant before the oven? I never liked eggplant this much. I served it over creamy polenta instead and my family loved it. The next after noon, I spread the foil back out and warmed the eggplant in the oven and then threw it on top of my pasta and sauce- and it was still amazing (and crispy!!). House sitting in Costa Rica so not having a traditional Thanksgiving this year and instead made oven roasted chicken and served it with this eggplant parmesan! My family and I and all the Caribbean and Indian folks have the greatest laugh at “bitter”! Connected While eggplant is browning in the oven, prepare marinara. (2) Low Sugar Nut Free Soy Free. The best eggplant parm I have EVER made! And none of them claimed to like eggplant before this dish. The second component is the bread crumb mixture. Sprinkle with salt and let sit for 15-20 mins. Made this last night, I like to spice things up, added chili flakes to the bread crumbs. Thanks for the wonderful recipe! The eggplant was killer— I paired with spaghetti/zoodle combo and Rao’s Fra Diavolo sauce for a kick. But also that I reheat this recipe all the time with no problem! I made the eggplant parmesan tonight for dinner, however I made it into eggplant lasagne as my husband loves this dish. Thanks Kris. I cut the eggplant length-wise and salted it and all the steps to pull the water out. It looks marvelous =). A healthy filling dinner even picky eaters will love. After making this recipe, I can honestly say this was easier than easy. I immediately bought your book, which is pure joy. Although I will admit it was a little bit of work, it wasn’t complicated at all which I appreciate. Even better… we reheated leftovers in our air fryer and they were just as good as fresh! Satisfied Did some as directed with flour and panko and some using crushed gf cracker crisps. Cassandra doesn’t particularly like eggplant, but she really liked this! Can I use ground flaxseed instead of chickpea flour? Glad you enjoyed it, Janine. I saw the note about getting the coated eggplant in the oven right away so they don’t absorb too much liquid. I love this!! Thank you!! And once I adjusted the heat, they turned out perfectly. Then I went back and really read the directions…oops! 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! This site uses Akismet to reduce spam. Both Campania and Sicily claim it for their own, and given that Campania was formerly part of il Regno di Sicilia (the Kingdom of Sicily), this is not surprising. It was crispy and delicious!! My carnivore brother in law loved it too! The perfect flavor. My husband made this last night, and it was delicious! Do you think it could work? Or Flaxseed meal? I will be making this again! It’s straight out of her beautiful new cookbook, Top With Cinnamon. You said to add the eggplant to the oven; but then to heat a skillet and fry eggplant in batches. It's relatively easy to make and it can be done in under 45 minutes - prep included. Tasted great. Quick question… is it necessary to line the baking sheet with tin foil? Or how to reheat. I’ve read several articles online that say as long as the eggplant is young and firm salting is not necessary. Eggplant parm has always been my favorite dish, pre and post-vegan days. These have no bitterness and do not need salting. 1 large eggplant, sliced into ¼-inch slices BATTER INGREDIENTS. I doubled the recipe and would use less Panko breadcrumbs in the breading/cheese mixture but that’s just me. The whole family will want to gobble it down! I loved how crispy the eggplant was. This was really good! The egg plant had no aftertaste, and really surprised me. Thank you :). I am not a cook at all; and my husband said I hit it out of the ballpark with this recipe! I mixed Panko crumbs with my homemade parmesan and dried oregano for a breading bursting with Italian flavors. So delicious! If you don’t plan on eating this eggplant parmesan right away, it can be stored in the freezer before baking. Follow the tips to make it just right!! What You'll Need. I tried a few pieces in our air fryer and it was just as good. I made a double batch of this and eat from it all week I cut mine 1” thick and just very lightly under cook it because I just pop 2 in air fryer with a little cheese for 5 mins to reheat and top it with a warm marinara sauce it is the best ever and the easiest. OMG, I made this tonight for dinner; and it was slap ya mama good! Instead of the cornstarch/almond milk mixture? This vegan eggplant Parmesan was my all time favorite. If I’m being honest right now, nutritional yeast tastes like I would imagine fish food to taste. (It won’t let me post pic.☹️). Five stars for sure! I have never cooked with eggplant so your comment was perfect timing! xo, Absolutely fantastic!!! I must say this is one of the best recipes I have had so far – and my husband loved it too! I do have a question…after liberally sea salting the eggplant and putting it in a colander in the sink, am I supposed to SOAK the eggplant in water? Will definitely be making again!! When you’re all finished you’ll have a nutty, salty, and slightly tangy mozzarella that is perfect for this vegan eggplant parmesan. I used the nutritional yeast instead of the vegan parmesan and melted cheese on top towards the end… came out better than I’ve had in any restaurant before. Topped with a little Violife Mozz shreds and fresh basil. If not, there are lots of recipes for homemade marinara sauce that you could google. Thanks for sharing!! While waiting, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and add nonstick spray. I really appreciated the eggplant prep tips. Also, I found a way to reheat and have it just as crispy the second night. We’ve been cooking A LOT but this one was special. Made everything from scratch (inc marinara sauce and cashew Parmesan cheese). If you don’t plan on eating this eggplant parmesan right away, it can be stored in the freezer before baking. Vegan Eggplant Parmesan. In a shallow dish combine the chickpea flour and water, whisking together until thick and smooth. If anyone hasn’t signed up for email notifications, they should! It’s made with less than 10 ingredients and is already gluten, grain, and nut free. My family of meateaters LOVED this recipe! I made the recipe as you posted it and it turned out so good. Rinse after sweating. We loved this vegan recipe for Eggplant Parm! … Are you not able to get marinara sauce in New Zealand? Thanks so much! 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 tried this a few different ways because I was curious & had waaay too much time on my hands. I’m thinking about making “fried” zucchini using a similar process of putting it in the oven and pan-frying. Transfer the eggplant into the panko mixture, making sure each side is completely covered in bread crumbs. Hi Sara, yes, it does include the pasta and sauce. Amazing!! I’m so glad I found your website when I became vegan, you made all the difference for me :), Thanks so much for the sweet note and lovely review, Lucy. This is such a delicious dish! I also subbed in fresh rosemary for oregano (cuz I didn’t have any), but it turned out brilliantly! Could you please tell me where to buy or how to make panko breadcrumbs? I’m newly vegetarian on my way to vegan and my husband is newly vegan so your recipes have been so helpful and on point. Eggplant Parmesan: Slice the eggplant. Its floppy texture, neutral taste, and seemingly over-involved cooking methods made me think it would be something I’d never master. These vegan products can be found in most grocery stores and are becoming more widely available by the day. My husband likes eggplant parm, but he gets kind of sick of it after one day (which sucks when there’s a whole dish of it to eat). Thank you for creating delicious, simple recipes. I just ran out of milk, I do have some aquafaba (brine from canned chickpeas ) can i use as a egg substitute? My family loooves this recipe! Ah yay! This was amazing – I am so bad at frying things and this was so easy. Eggplant is one pf my favorites, and I can’t wait to make this for dinner tonight. I thought I was pretty much done with Italian dishes when I went vegan last year, so I was delighted to enjoy such a rich pasta dish for dinner. I have amazing success with my air fryer in this regard. is one of my favourites! Our whole family loved it – including our three year old ;) Thats a true win! There was no bitter taste to the eggplant. This was the best meal I’ve made in a while!!! I used my tomato sauce recipe and another vegan parmesan recipe because I’ve been making my own vegan parmesan for a little while now. I can’t wait to give it a try. Preheat oven to 180 Degrees C / 356F. Thank you for the recipe oh btw I am vegan so I substitute the eggs for Just Eggs,use plant milk and nutritional yeast and vegan mozzarella. This gluten free eggplant parmesan is healthy comfort food to the max and a new favorite in our home. Didn’t even need any marinara. I could honestly eat this once a week. Vegan Eggplant Parmesan. Wow. Thanks so much for the lovely review! We made with saffron spaghetti and Cesar salad. From what I’ve heard, the process is long and dreadful. Or do you have an idea? Come back later and rinse each with water & spin several at a time in my salad spinner, then layer & stack them between dish towels; place large cookie sheet on top with heavy stack of plates on top. Forward to looking around your site for more yummy dishes, Hannah made many... A firm believer that most things taste better fried in oil, and accessible for all of top... Chinese eggplant ( not necessary if you give it a try lots of cheese tasted so much the! 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