Vegan Eggplant Parm Recipe
Eggplant Parm Vegan is a flavorful and crispy plant-based dish, featuring breaded eggplant slices layered with marinara sauce and served over pasta. Enjoy this vegan twist on a classic Italian favorite!
Ingredients
Crispy Eggplant
- 1 medium eggplant
- ¼ cup all purpose flour (or sub GF all purpose flour)
- ⅓ cup plain plant milk
- 1 tbsp cornstarch
- ¾ cup panko breadcrumbs (or sub GF)
- 1 tsp Italian seasoning (or use fresh oregano)
- 2 tbsp nutritional yeast
- 2 tbsp vegan parmesan cheese (if you don't have just omit, the nooch adds a cheesy flavour)
- salt and pepper to taste
Pasta
- 400g spaghetti noodles (or however much you like to cook for 4 people)
- 1 ½ - 2 cups marinara sauce
- vegan parmesan cheese & fresh basil for topping
Instructions
Preparing the Eggplant
- Slice eggplant into rounds about 1/2 an inch thick and place onto a paper towel or clean tea towel.
- Sprinkle salt all over the eggplant and allow to sit for 15 minutes. The salt will draw out the excess moisture and remove any bitterness.
- Wipe and pat each piece gently with the towel to remove the moisture and some of the salt.
Baking and Breading the Eggplant
- Pre-heat the oven to 400 and line a baking sheet with parchment paper.
- Prepare your breading station by grabbing 3 medium bowls. In the first bowl, add all purpose flour. In the second bowl stir to combine plant milk and cornstarch. In the third bowl, add bread crumbs,Italian seasoning, nutritional yeast, vegan parm, salt and pepper.
- Dip each eggplant round first in the flour, then the milk, then the panko mixture.
- Place each piece on the parchment paper and bake in the oven for 20-30 minutes.
Frying the Eggplant
- After baking the eggplant for about 10 minutes, pre-heat a skillet on medium heat with 1-2 tbsp of olive oil.
- Pull out a few eggplant rounds at a time and fry them in the pan for 2-3 minutes per side to crisp them. Use more oil if needed.
- Once they are lightly browned, place them back in the oven and complete the process with the rest of the eggplant.
Pasta Assembly
- Boil pasta according to package instructions and when the pasta is almost ready, start heating your marinara sauce.
- Combine the cooked pasta with the marinara sauce, and assemble your plates by topping each plate of pasta with a few eggplant rounds.
- Top with extra vegan parm, and fresh basil if desired. Buon appetito!
Notes
Mozzarella: I love these crispy eggplants round just as is, but if you are craving something a little more reminiscent of a chicken parm try this out:
If desired, add a little bit of marinara sauce on top of each eggplant round then top with some liquid vegan mozzarella (you can use homemade or try one like Miyokos)
If liquid mozzarella isn't available to you and you still want some mozza, try adding a little sauce onto each eggplant, some shredded vegan mozzarella and broil for 1-2 mins or until the cheese melts.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 450kcal | Carbohydrates: 70g | Protein: 15g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!