I have craved Eggplant Parmesan for a few weeks now, but most Eggplant Parmesan recipes call for frying the eggplant before assembling the dish, and OH YEAH, it also calls for dairy. But this weekend I ventured outside our normal recipe rut and created this Vegan friendly, no-frying Eggplant Parmesan variation. The only thing that is time-consuming is that I made my vegan egg and my vegan bread crumbs. Total prep time from start to the oven was 30 minutes.
Vegan Eggplant ‘Parmesan’
1 vegan egg (1 tablespoon ground flaxseed whisked with 3 tablespoons water and refrigerate for 15 minutes)
1/4 cup almond milk (or coconut milk)
1/4 cup water
2 cups vegan breadcrumbs (I made my own)
1 large sliced peeled eggplant
1 package GoVeggie! Mozzarella Style Shreds
2 tablespoons GoVeggie! Grated Parmesan Flavor Topping
1 jar Organic No Sugar Marinara sauce
Salt/Pepper, to taste
Preheat oven to 385 degrees.
Make egg wash by combining vegan egg, water and almond milk (you could also substitute coconut milk if you have it on hand) and whisk together. Next, setup your separate assembly stations with eggplant, egg wash and breadcrumbs. Dip eggplant into vegan egg wash then move to the next coat with breadcrumbs and place on olive oil greased baking sheet. Repeat until you coat all eggplant slices.
Place baking sheet of eggplant in the oven and cook until golden brown. I cooked them approximately 25 minutes.
Next, using olive oil, lightly grease a baking dish. Add a thin layer of marinara sauce and then line the bottom of the pan with the eggplant. Then pour marinara sauce over eggplant and then cover with mozzarella style shreds. Sprinkle remaining bread crumbs and sprinkle with Grated Parmesan flavor topping and bake at 385 for 25 minutes. For the last 3 minutes of cooking I switched the oven to broil to give the top a bubbly crust but you have to watch it close to make sure it does not burn.
Ultimately, this recipe was really simple and even though I state that it took 30 minutes to the end product going in the oven, it seemed to go much quicker than that. I think next time I will make my own sauce adding some roasted veggies to make the dish a little heartier, but if I don’t have time for that then I will be perfectly happy replicating this recipe.