• Payton Pinsky

Vegan Eggplant Parmesan | Simple Vegan Dinner

Updated: Nov 21, 2019


Eggplant Parm with a side of Spaghetti Squash Noodles and Garlic Asparagus

A dish even the meat eaters in your life will enjoy! I was surprised how easy this dish really was to make. It has become a staple on our dinner plates, so hopefully it can become one on yours too!


Ingredients: Large Eggplant

Vegan Italian Style Bread Crumbs

Unsweetened plant milk (I use Almond)

Whole Wheat Flour

Non-Dairy Parmesan (I prefer Follow Your Heart Brand)

Nutritional Yeast (optional)

Oregano

Olive Oil

Pasta Sauce of your choice


  1. Pre-heat oven to 400 degrees F. Slice your eggplant into circles. Sprinkle each side with sea salt and set in a circle in a coriander for about 15 minutes to help draw out the bitter taste.

  2. While waiting for your eggplant, prep your dipping stations. Set the flour in one, milk in another, and mix together the bread crumbs, nutritional yeast, some of the parmesan and Oregano in a third. Rinse the salt off your eggplant and let dry.

  3. When dry, dip the eggplant in the flour, then the milk, then your breadcrumb mixture and set on baking tray. Do this until all eggplants are thoroughly covered.

  4. Set in oven and bake for about 30 minutes, until brown.

  5. Important Step: To ensure your eggplant is nice and crispy, cover a large pan with olive oil over medium-high heat. Take a few eggplants at a time and pan fry about 2 minutes per side then pop them back in the oven.

  6. Let cool for a few minutes and serve with your favorite sauce, pastas, and sides!

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