11 AMAZING Vegan Eggplant Recipes
Nov 11, · EGGPLANT PARMESAN 1 medium eggplant (as narrow as possible)* 1/4 cup unbleached all-purpose flour (or other flour of choice – GF for gluten-free eaters) 1 cup panko bread crumbs (GF for gluten-free eaters) 2 Tbsp vegan /5(). 10 Delicious Ways to Eat Eggplant | One Green Planet.
Ultra soft slices of eggplant smothered in tomato saucewith a crunchy panko- Parmesan topping. All the great vegan eggplant Parmesan flavor without the messy dipping and breading! Here, roasting before baking ensures an ultra soft texture every time.
And while the eggplant roasts, you can prep your other ingredients, which helps cut down the cooking time. But probably my favorite part of this recipe is that we skip the messy dipping, dredging and breading.
All the crunchy, cheesy eggplant Parm goodness, with a lot less effort. Vegan Eggplant Parmesan ingredients: Eggplants, tomato sauce, panic bread crumbs, vegan Parmesan, Italian Seasonings, optional fresh parsley. Unlike traditional eggplant Parmesan where you dip, dredge and fry eggplant slices, here we layer it a bit like a lasagna. For this recipe, I stuck with simple layers of roasted eggplant, tomato sauce and a breadcrumb- vegan Parmesan topping.
Coat the bottom of a baking dish with tomato sauce. Layer roasted eggplant slices over the tomato sauce. Top the eggplant slices with half the remaining tomato sauce, and repeat. For the topping, combine bread crumbs, vegan Parmesan and Italian seasonings. Sprinkle the topping evenly over the casserole. Serve with fresh chopped parsley if desired. I LOVE hearing from you! Connect with me on Facebook, Instagram or Pinterest, or drop me a note in the comments.
This recipe is gold. I did alter the recipe by adding mushrooms, onions, garlic and vegan mozzarella, and it was similar to lasagne. I served it to my how much water to put in taco seasoning vegan friends and it was a hit! Many thanks! What can I say Kelli, you made my day. Thrilled to hear you like this recipe, love your adaptations, and you are most welcome. Thanks a bunch for your review.
Love this recipe. I have made it several times and always great. Super Healthy snd tastes better than the fried stuff with cheese. Thanks so much, Gary! I really appreciate you taking the time to let me know how much you like this recipe.
Have a lovely day. I was looking for an oil-free eggplant parm recipe and yours came up on the Google search! Such a clever idea! We loved it! Thanks for the idea! Hi Nina, Love your adaptations, they sound amazing. Thanks for your review. Was looking for more vegan dishes and this popped up. Looks and smells delicious! Will make it a go to meal for the weekend! Simple and quick to fix. Thanks for sharing this wonderful recipe.
Thanks so much Lori! This is one of my favorite go-to recipe for non-veg friends. This looks yummy! Do you salt the eggplant and let it sit for 30 minutes like some recipes to prevent the bitter taste or does that occur when you roast it?
I plan on making this Sunday! Hope you love it! Made this Eggplant parm and it was awesome! So easy! And the vegan parm recipe is wonderful. I will definitely keep that handy to sprinkle on my food! Hi Jackie, thrilled to hear you liked this recipe. We make it A LOT!!! The size of my eggplants allowed me to have 3 layers, so it wound up being more like lasagna. I added some vegan shredded mozzarella cheese between the layers. And the parmesan-crumb-herb topping was scrumptious.
Your email address will not be published. Get get new recipes as soon as they're posted. Email Facebook Instagram Pinterest Twitter. Jump to Recipe. Roast the eggplant slices. Easiest Vegan Eggplant Parmesan. Ultra soft slices of eggplant smothered in tomato sauce, with a crunchy panko-Parmesan topping. Course: Main Course. Cuisine: Italian. Cook Time: 45 minutes. Total Time: 45 minutes. Servings: 6. Calories: kcal. Author: Elizabeth Shah. I used Ian's Gluten Free.
See notes. Instructions Place a rack in the center of the oven and Preheat to degrees Fahrenheit. Line 2 baking sheets what does bce stand for in history parchment paper. Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at degrees Fahrenheit, or until browned and very soft, flipping halfway through cooking.
While the eggplant is roasting, make your tomato sauce. If using jarred sauce, heat it in a pan first, OR increase the final baking time as needed, see notes. Next, make the vegan Parmesan in a food processor.
In a small bowl, make the topping by tossing together the bread crumbs, vegan Parmesan and Italian seasonings. When the eggplant is cooked, remove it from the oven and reduce the heat to degrees Fahrenheit. Cover the eggplant with the rest of the sauce. Sprinkle the topping evenly over the top of the dish. Add a little more Italian seasonings, if desired. Cover with foil and bake for minutes, or until hot and bubbly throughout. Optional: for a how to make a poster stand, golden brown topping, broil under low heat for a few minutes, being careful not to burn the topping.
Garnish with fresh chopped parsley and serve with almond ricotta, if desired. Notes Eggplant. I like to place one sliced eggplant on each baking sheet.
That way, when I layer the dish, I'll have approximately equal amounts of eggplant ready for each layer. Plus, the pieces just fit together well this way, with some larger and some smaller slices in each layer.
Bread Crumbs. Some brands of store bought bread crumbs contain small amounts of oil or cane sugar. If you can't find compliant brand, you can make your own by toasting bread slices in the oven and pulsing in a food processor. Almond Ricotta.
I love serving this dish with a dollop of almond ricotta on the side. But you can also layer the almond ricotta between the layers of eggplant and bake it with the casserole if you like. Just increase the cooking time a bit if necessary to heat everything through.
Nut-free Vegan Parmesan.
Feb 28, · Coat the bottom of a baking dish with tomato sauce. Layer roasted eggplant slices over the tomato sauce. Top the eggplant slices with half the remaining tomato sauce, and repeat. . May 03, · You will need to adjust the mount of flour, eggs, and bread crumbs depending on how many slices you have. Dip each eggplant slice into the flour first and coat it on both sides. Then, dip the slice. Jul 04, · Place sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse. In a small plate mix bread crumbs and parmesan cheese, in another plate beat eggs well, in a third plate add flour. Dip slices of eggplant .
Eggplant lends itself especially well to breading, because it slices cleanly and is firm enough to withstand the handling that comes with the traditional flour-egg-crumb breading technique. If you're fresh out of eggs or eschew them for dietary reasons, suitable substitutes are probably within reach. Ingredients with a neutral or mild flavor are the best direct substitute for eggs taste-wise. Brush or dip floured eggplant slices in melted butter , olive oil or milk before pressing them into breadcrumbs.
Press the crumbs onto the eggplant with your fingers to help them stick. The resulting crust will be somewhat delicate, so handle the eggplant with care.
Thicker, stickier substances that are slightly more egg-like in viscosity include yogurt , heavy cream , buttermilk and mayonnaise, but keep in mind that mayonnaise does contain eggs. Use any of these and the breading will likely be substantial, as the products will pick up and hold a heavier layer of breadcrumbs.
Choose dips, sauces and condiments with stronger flavors if they complement the eggplant dish you are preparing. Spread eggplant slices with pesto or marinara sauce before pressing them into breadcrumbs. Do the same with tahini or hummus -- thinned with lemon juice or olive oil, if necessary -- for a Middle Eastern version. Other flavorful options include mustard , hoisin or oyster sauce, a sriracha -mayonnaise blend or your favorite salad dressings , such as ranch, honey-mustard and vinaigrettes.
Some of the options above are suitable for a vegan diet, and you can also purchase vegan versions of mayonnaise, yogurt and milks, such as soy milk and almond milk. Egg replacer is another option.
Other vegan standbys are coconut milk and flaxseed meal mixed with water. After mixing and waiting for a few minutes, the flaxseed becomes gelatinous and remarkably similar in viscosity to beaten egg. The classic technique for breading foods starts with three bowls -- the first with seasoned flour, the second with beaten egg or an egg substitute, and the third with breadcrumbs.
The last bowl may contain regular or seasoned breadcrumbs, panko, cornmeal or crushed breakfast cereal. Dust the eggplant with flour and shake off any excess. This fine flour coating gives the egg substitute something to cling to. Transfer the eggplant to the bowl of egg substitute and turn it over several times to thoroughly coat it on every side. Use your fingers or a fork.
Move the sticky eggplant to the bowl of breadcrumbs and turn it over several times, using your fingers or a fork to gently press the crumbs onto the surfaces. Refrigerate the breaded eggplant pieces for at least 30 minutes, if possible, to help the crumb coating firm up and better stick to the eggplant. Many eggplant recipes advise you to liberally salt raw sliced eggplant and let it sit for at least 30 minutes before continuing with the preparation.
This technique draws water out of the eggplant, which is supposed to reduce bitterness and cut down on the amount of oil it absorbs while cooking. Do not be concerned about the bitterness factor -- today's eggplants have been selectively bred to be naturally much less bitter than their predecessors. The absorbency factor, however, might compel you to try the salting technique, especially if you intend to deep-fry the breaded eggplant. This advice applies only to globe eggplants, and not their more slender Japanese cousins or other varieties.
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