!Guess I’ll still be buying it although these came fom my next door neighbors garden. Required fields are marked *, I have read and accepted the Privacy Policy *. Next time I think that I’ll add some spice to the Panko or use marinara or Ranch as a dip. I thoroughly raised the slices. You have made me love cooking! Hubby is not an eggplant fan so I fixed him a chicken breast using the same method and baked them together (we are not vegetarians). I might be making this many time a week! The browning in the pan really made it extra crispy and delicious. Thank you so much for you amazing recipes. Cheers! It was crispy and delicious!! This eggplant breading technique came out so well. I’m obsessed with eggplant now! This was so amazing. I made it with Japanese eggplant which worked great. Thanks for sharing, Maggie! Prep time: 15 minutes Cook time: 20 minutes Yield: 4 servings. Thank you for sharing. Can I use ground flaxseed instead of chickpea flour? The salt will pull out some of the eggplant’s moisture along with the bitter taste. 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 followed this recipe exactly, and it did not disappoint. However, once I took a bite I didn’t want to stop munching on it. I’ve tried different vegan eggplant recipes but could never get the bread crumbs to adhere to the eggplant slices. Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil … Your email address will not be published. Thanks for all your recipes, Dana! Just curious as I’d love to be able to cook this even quicker during the week. Thanks. I love your recipes and have made probably over a dozen over the past few months. Thanks! And the eggplant was: This dish is NOT breaded, but is cheesy and so flavorful. Only 5 ingredients are required to make this egg and dairy-free baked eggplant. ? I found this recipe on a Google search and it did not disappoint. I used a pretty wide eggplant and it worked out great. In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. I am planning on making this tonight, but I would like to freeze some single layered on a cookie sheet as as soon as I am done breading the eggplant. Next time, would you mind leaving a rating with your review? Thanks so much for sharing! I will be making this again. My omnivore husband added grilled chicken to his, but I found it very satisfying as is. New Vegan the past 6-7 months and I love your site and all the wonderful recipes I’ve By far the best meal i’ve ever cooked. I’m back again to say that this is still really good, and I still hate eggplant. Thanks for sharing! It’s simple and delicious. I make the recipe as written, except that I use Follow Your Heart brand vegan parmesan instead of making my own. If I’m being honest right now, nutritional yeast tastes like I would imagine fish food to taste. Wow! Absolutely PHENOMENAL. We’re so glad you enjoyed it, Daisy! Once the mixture is smooth, transfer it to a saucepot and heat it over the stove to allow the tapioca starch to activate, stirring constantly. (or other flour of choice – GF for gluten-free eaters), (plus more for serving // or sub 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan), (such as linguini, but any kind will do, including veggie noodles or gluten-free). There have been zero eggplant fans in our house until tonight. I think you guys are going to LOVE this recipe! 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. It was wonderful! to rave about this recipe! This was amazing. Yes, it’s kinda labor intensive, but it’s so worth it; and I’ve learned that I can split up the steps throughout the day (I know that sounds weird, but it tricks me into thinking this is a “quick” meal.) I used 2 large cookie sheets with wire cooling racks, I rub the salt on both side of the slices with my finger and let them sit while I go do another chore. Need help meal planning? Then, as with tofu, lay paper towels on top of the slices, then another baking sheet and then a heavy object (cast-iron pan, stack of dishes, etc.) I’m super late to actually make and comment on this, but the eggplant was great! … Because the panko mix is so dry. I made a mistake by mixing the flour with the panko and seasoning, yet it was still very good. Add peeled and chopped … Made this and it took longer than expected but it was worth it! This … I used violife Parmesan that you shred, I love it. P.S. It’s super helpful for us and other readers. I was pleasantly surprised because this recipe was soooo delicious and much better than any I have ever had at any restaurant! Oh, man. I am definitely going to try this! We’re so glad you enjoyed it, Mark! I’ve made this, but I didn’t bother salting the eggplant. After briefly frying, I added the marinara sauce on top with added vegan cheese, then left back into the oven to melt! I am having your World’s Easiest Cinnamon rolls for dessert tonight as well, leftover from a couple days ago. just as delicious as last night! I tried this and loved the flavors. Thank you so much for this recipe! Eggplant turned out perfectly crisp and flavorful. I made pasta and served it with a jar of Rao’s marinara, but I didn’t even want the pasta. Vegan Dinners. https://www.cearaskitchen.com/vegan-eggplant-parmesan-healthy-gltuenfree i was able to successfully reheat this by putting the eggplant back in the skillet with a little olive oil for two minutes on each side and then sticking them in the oven set to broil on a baking sheet with foil for two minutes on each side as well. This was amazing. But my husband thought it sounded good for dinner, so I went for it. is one of my favourites! I have used many of your fabulous recipes, and have never been disappointed. Top eggplant with 1/2 cup of marinara. My husband doesn’t like eggplant and he said he really liked this one and he would eat it again. We served it over POW! I wasn’t looking for a vegan recipe, but my husband had used the last eggs for breakfast this week and we were out! Thank you for the recipe! Wow- that’s a lot of eggplant! This was very good. xx. I will definitely be making this again, thank you so much for the recipe! I tried these tonight and they were way too salty! The sauce, consisting of a can of diced tomatoes, garlic, olive oil, and some herbs, is naturally vegan already. Vegan Eggplant Parmesan -- This eggplant parmesan recipe is as easy as they get! I made this tonight, and it was delicious. This was very delicious! How much almond milk? My mom’s Baked Eggplant Parmesan is not completely traditional, but it’s so damn good. Alternatively, you can serve eggplant parmesan over noodles for a heartier meal. love this recipe thank you some much for all the hard work that goes into your recipes, keep them coming!!!! YES Aubergine. Let us know how it goes! Saving the reheatable one for tomorrow’s lunch. Yay! – This recipe is simply delicious. Is it possible to brown all the eggplant discs just before putting them in the oven to bake? I have made this multiple times it is so easy and taste delicious, Thanks so much for the lovely review, Tam. (2) Low Sugar Nut Free Soy Free. 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