Best 4 Eggplant Aubergine Parmesan Vegan Recipes
**Discover the delightful vegan version of Eggplant Parmesan, a classic Italian dish known for its layers of crispy eggplant, savory tomato sauce, and melted cheese. This recipe offers a plant-based twist, using wholesome ingredients to create a satisfying and flavorful dish. With detailed instructions and step-by-step guidance, you'll learn how to prepare the breaded eggplant slices, craft a rich tomato sauce from scratch, and assemble the dish to perfection. Indulge in the delectable combination of crispy eggplant, tangy sauce, and gooey vegan cheese, all baked to golden perfection. Whether you're a seasoned vegan cook or simply seeking a delicious meatless option, this Eggplant Parmesan recipe promises an unforgettable culinary experience.**
**Additional Recipes:**
* **Vegan Parmesan Cheese:** Learn how to make a delicious and nutritious vegan parmesan cheese using simple ingredients like cashews, nutritional yeast, and garlic powder. This plant-based alternative offers a cheesy flavor and texture that perfectly complements the eggplant parmesan.
* **Homemade Tomato Sauce:** Elevate your Eggplant Parmesan with a homemade tomato sauce bursting with flavor. This recipe guides you through the process of selecting the right tomatoes, simmering them with aromatic herbs and spices, and creating a rich, velvety sauce that enhances the overall dish.
* **Breaded Eggplant Slices:** Master the art of breading and frying eggplant slices to achieve a golden-brown and crispy texture. This step-by-step guide provides tips on choosing the best eggplant, preparing the breading mixture, and pan-frying the slices until they're perfectly cooked.
* **Assembling and Baking the Eggplant Parmesan:** Discover the secrets to assembling and baking the Eggplant Parmesan to achieve a cohesive and flavorful dish. Learn how to layer the breaded eggplant, tomato sauce, and vegan cheese, and bake it until the cheese is melted and bubbly.
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
EGGPLANT (AUBERGINE) PARMESAN
This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.
Provided by Elly in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice eggplant into rounds at least 1/4 inch thick.
- Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
- In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
- Repeat until all ingredients are used.
- Bake in a 375 degree oven until the casserole is bubbling.
- Remove from oven and let rest for 5-10 minutes before serving.
EGGPLANT (AUBERGINE) PARMESAN - VEGAN
Make and share this Eggplant (Aubergine) Parmesan - Vegan recipe from Food.com.
Provided by turtledove
Categories European
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
- Place flour, water or soymilk, bread crumbs each in separate bowls.
- Heat olive oil in med frying pan.
- Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
- Place 4 slices at a time, into olive oil in frying pan.
- Fry eggplant on each side or until golden brown.
- Place on paper towels to drain excess oil.
- In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
- Layer eggplant, tofu-spinach mixture and sauce.
- Repeat till all ingredients are done.
- Sprinkle cheese and bake for 30-45 minutes.
EGGPLANT (AUBERGINE) PARMESAN (EASY!)
I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.
Provided by GinnyP
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
Tips:
- To make sure the eggplant slices are not bitter, sprinkle them with salt and let them rest for 30 minutes before cooking. Then, rinse them off and pat them dry.
- For a crispier coating, double-coat the eggplant slices in the breadcrumb mixture.
- Be careful not to overcrowd the pan when frying the eggplant slices. This will prevent them from cooking evenly.
- Use a good quality marinara sauce for the best flavor.
- If you don't have any vegan parmesan cheese, you can make your own by blending nutritional yeast, garlic powder, onion powder, and salt.
- Serve the eggplant parmesan with a side of spaghetti or garlic bread.
Conclusion:
Eggplant parmesan is a delicious and versatile dish that can be enjoyed by vegans and non-vegans alike. It's easy to make and can be tailored to your own taste preferences. With its crispy coating, flavorful marinara sauce, and melted vegan parmesan cheese, this dish is sure to be a hit at your next gathering.
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