Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
dean@underground.irhe.upenn.edu (Kareema Dean)
Eggplant ParmeseanIngredients (use vegan versions): 1 eggplant
flour
1 cup soy milk/ some kind of vegan milk
egg substitute for 2 eggs whites
1 cup (or more- depending on how many eggplant slices) FF cracker crumbs,
1 teaspoon oregano, 2 teaspoon basil, nutritional yeast, 1/2 teaspoon chilli powder
1 teaspoon garlic powder (optional)
Directions:Slice the eggplant 1/2 in. (more or less) thick, sprinkle with salt, let drain in collander for an hour with weight on it. Preheat oven to 350.
Put flour in a bowl. Combine soy milk and egg-replacement in another bowl. In a thrid bowl combine cracker crumbs and spices.
Dip each eggplant slice (to coat) into each bowl in the above order and set on lightly greased cookie sheet. Cook 25-35 min. or until soft (ie: cooked).
At this point, I put sauce over it and put it back in the oven with cheese on my girlfriends and just sauce and Nut. Yeast on mine for about 5 min. Have over brown rice or noodles. With a basil tomato salad: Tomatoes, cukes, red onion, fresh basil, oregano, lemon juice, salt, garlic.
I tried the recipe last week and it tasted delicious.
Archived comment by: shobana
I have tried numerous times to make eggplant parmesean and this was absolutely the best! I was thrilled to find a recipe for a baked version and I very highly recommend it.
Archived comment by: kyla
heres an egg-replacement idea: you can just use ener-g Ener-G Egg Replacer and some vegan bread crushed up. fairly simple. well, im off to try it. sounds very tasty. peace and broccoli, carrie
Archived comment by: carrie lynn
Instead of the egg/milk mixture, I used a molasses/soymilk mixture. Just add approximately 1 part molasses to 6 parts soymilk and mix really well. The 1:6 ratio is just an estimate, so use your own judgement Since the egg really is only needed as a glue, this can produce something equally sticky and effective --and buying some egg-substitute just makes the recipie faux vegan, IMHO.
Archived comment by: paul
Here is how I usually vegan bread my eggplant or tofu for baking...its more time consuming, but its vegan: dip eggplant in soymilk (or your choice of non-dairy milks) then wholewheat flour, dip in milk again, then in seasoned vegan breadcrumbs, put on baking sheet and bake.
Archived comment by: gercine
I absolutely LOVE this eggplant parmesan! Make sure to rinse the salted, drained eggplant and pat it dry with paper towels. I followed Gercines advice and first dipped the eggplant in soymilk/egg replacer powder mixture, next the whole wheat flour, next the soymilk mixture again, and finally the seasoned breadcrumbs. This worked great! I wound up baking mine at 350 F for about 40 minutes (20 minutes per side). I cooked the eggplant on a foil-lined pizza pan for easy cleanup. After baking for 40 minutes or so, I put a couple spoonfuls of jarred vegan pasta sauce on each eggplant slice, followed up by some sliced Follow Your Heart Vegan Gourmet Cheese Alternative in mozzarella and some Soymage Vegan Parmesan Cheese Alternative. I served this with angelhair pasta and romaine/radicchio salad. Wonderful meal!
Archived comment by: willwolf
Forgot to mention--make sure to oil your pan, and drizzle more oil over each eggplant slice to avoid sticking (olive oil is best). This breading method works great. I'm going to try this method with tofu.
Archived comment by: willwolf
OK, back again--I tried Gercines breading method, along with the spices here, with drained pressed tofu cut into strips, and it turned out perfect! Mine looked just like mozzarella sticks! I made 8 tofu strips out of 8oz extra-firm tofu. For the breading, I used fresh whole wheat bread crumbs (from 2 slices whole wheat bread and 1 large sprouted wheat bun that I whizzed up in the food processor). I added the following dried spices (adjust measurements according to taste): 3 t basil, 2 t oregano, 2 t parsley, 2 t garlic powder, 2 t nutritional yeast, 2 t vegan parmesan, 1 t chili powder, salt, and freshly ground pepper. Breading order is key: 1) dip tofu/eggplant in soymilk/egg replacer mixture, 2) dip tofu/eggplant in whole wheat flour, 3) re-dip tofu/eggplant in soymilk/egg replacer mixture, and 4) dip tofu/eggplant in seasoned breadcrumbs. Dont forget to drizzle with olive oil. I baked my tofu for about 15-20 minutes on each side in a 350 F oven and served it with leftover pasta sauce from the eggplant parmesan for dipping. Definitely, give this a try with eggplant, tofu, or both--you're sure to love it!
Archived comment by: willwolf
I tried this last night and it turned out beautifully! I have never had a breading recipe work so well (Thanks, Gercine!). If you can use soy heavy cream, I think that helps a lot, too. I think, next time, I will cut the eggplant a little thicker, though. It seemed like there was more breading than eggplant. Topped with Cheezly mozzerella and some sauce towards the end...mmmm... I WILL be using this breading recipe for mozzerella sticks, and I will also be making this one again.
Archived comment by: jaws
I followed Gercines above comments on the breading process and this worked perfectly! I used the cooked eggplant slices instead of lasagne noodles to make eggplant lasagne, replacing the ricotta cheese with a tofu filling. Great recipe!
Archived comment by: seju
Ok, my eggplant is salted and on a drainer so I am making this tonight after reading all the rave reviews. Only one question, what are cukes?
Archived comment by: lunadali
i think that she's referring to cukes as cucumbers!
Archived comment by: annabellepunk
I made this using the suggestion posted by Gercine. Half of the slices I topped w/mozzarella cheese, and half I left w/o any additions. Those w/the cheese were much better. This was great over angel hair pasta and topped w/a marinara sauce.
Archived comment by: kparsons
My only quibble is that the soy milk/egg replacer quantities makes way too much of that mixture. About half is fine for a regular size eggplant.
Archived comment by: rrichard123
this sounds awesome...but what do you mean by sauce? since it doesn't say directly in the recipe are you just supposed to mix the soymilk nutritional yeast and spices for the sauce or are you refering to tomato sauce? Thanx I'd love to try this but need to know for sure
Archived comment by: animalluva
I made this for my boyfriend and our neighbhor this week and it was wonderful. I used FYH mozzerella and italian-seasoned panko breadcrumbs, since I had them on hand. It was my first time cooking/second time in 15 years trying eggplant - and I did indeed enjoy it, though next I'll use more traditional breadcrumbs for the recipe. The panko didn't quite crisp enough in the oven. I did follow this with a heavenly chocolate cake with mocha buttercream, yummmm.
Archived comment by: cheerjess
I hate eggplant ordinarily and so does my husband but he insists on growing them in the garden so I need to figure out what to do with them (other than making babaganoush which we do like). I used the basic principles of this recipe and it was a real hit with the whole family including my brother who hates eggplant more than anyone I know! Instead of baking the eggplant I fried it in some vegetable oil (it didn't soak up much) because it was very hot and I didn't want to put the oven on for long. I made a tomato sauce from the tomatoes herbs and onions (and some chilli) in the garden and it worked very well. Next time I will try baking them if its cooler. By the way I do a similar recipe with sliced field mushrooms which is great with some lemon juice rather than tomato sauce.
Archived comment by: rach_the_vego
Thank you to the original poster and thank you to Gercine for your suggestions. This was absolutely delicious. I served it to friends last night and every bit of it was eaten. A great recipe!
Archived comment by: inanna
I have the same question as animalluva about the sauce, the recipe never really expained where the sauce was suppose to come from, any help in clearing it would be great I would love to try this recipe especially after watching a friend enjoy a non-vegan version at a restraunt this past weekend!
Archived comment by: kandeegyrl02
In answer to the sauce question, I think eggplant parmesan usually comes with a tomato sauce.
Archived comment by: kokua
Eggplant Parmesean is often served with pasta and marinara sauce, or sometimes as sandwich with marinara sauce and mozarella cheese. So it just depends how you want to eat this. We had it with pasta and it was great. I follow willwolfs directions and it comes out great.
Archived comment by: vegan1
