You are here

Member since April 2003

Eggplant Parmesean

What you need: 

1 eggplant, sliced 1/2" thick
salt, to taste
flour, as needed
1 cup nondairy milk
2 egg substitutes (
1 cup cracker crumbs
1 teaspoon oregano
2 teaspoons basil
nutritional yeast, to taste
1/2 teaspoon chilli powder
1 teaspoon garlic powder

What you do: 

1. Sprinkle eggplant with salt, let drain in collander for an hour with weight on it. Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
2. Put flour in a bowl. Combine milk and egg replacement in another bowl. In a thrid bowl, combine cracker crumbs and spices.
3. Dip each eggplant slice into each bowl, to coat; flour, then milk mixture, then crumbs. Set eggplant on prepared cookie sheet.
4. Bake 25-35 minutes, or until soft.
At this point, I put sauce over it and put it back in the oven for about 5 minutes. Serve over brown rice or noodles, with a basil tomato salad: tomatoes, cucumbers, red onion, fresh basil, oregano, lemon juice, salt, garlic.'

Preparation Time: 
Cooking Time: 


This was AWESOME! I did the 1 part molasses to 6 parts soy milk for the first dip. It worked great! I even did some tofu strips! Thanks for sharing!


This recipe is awesome. I used the breading technique suggested as well... it was my first time cooking eggplant and I was making a dish for a pot luck so I was really nervous... but MAN! This was great.. everyone loved it. I baked it for 25-30 minutes each side and then when I was close to the end I topped it with tomato/basil marinara, Follow Your Heart Mozzarella and sprinkled some nutritional yeast for that parmesan-y flavor.

Thanks so much for this recipe... a great comfort food for sure.


this recipe rocks!  I breaded the eggplant slices the way gercine suggested which worked wonderfully. Topped the finished product off with some vegan mozzerella and, viola! yumtastic.  This is my b/f's favorite dish right now. This is also perfect for leftovers in a hoagie roll. :)>>>



Absolutely fantastic. this was my first time preparing egg plant like this and I am shocked by how well it came out. I used bread crumbs since I had those on hand and it didn't hurt a thing.



I just finished making this and eating it. I did not find it as delicious as everyone else. BUT it was also my first time trying eggplant and I am not a fan. This recipe was not disgusting in anyway. Just not for me.


This was really great.  The slices baked up perfect for me. I think the crushed crackers are what make it so wonderful.  They give it an awesome texture and don't get soggy like breadcrumbs.


Hubby and I both enjoyed this very much. I used dry bread crumbs instead of cracker crumbs. Who needs cheese!?!

Thanks for sharing!


When I first explored vegetarianism, eggplant parmesan was the only "veggie" dish I knew anything about, basically because our local Italian diner offered it as a meat-free alternative. Thanks for reminding me! I added a few black olive slices as a personal touch.

Log in or register to post comments