Description
Discover how to make a delicious Vegetarian Baked Eggplant Parmesan at home with this easy recipe. Perfect for a meatless dinner option!
Ingredients
- 1 medium eggplant (about 400g)
- 60g all-purpose flour (or other flour of choice – GF for gluten-free eaters)
- 240ml panko breadcrumbs (GF for gluten-free eaters)
- 30g vegan parmesan (plus more for serving // or sub 5g nutritional yeast per 30g vegan parmesan)
- 5g dried oregano (or double the amount if using fresh oregano)
- 25g sea salt
- 120ml unsweetened plain almond milk (or other neutral milk)
- 5ml cornstarch
- 225g pasta (such as linguini, but any kind will do, including veggie noodles or gluten-free)
- 480ml marinara sauce
Instructions
- Cut the eggplant into thin slices, each slightly less than 1/2 inch in thickness. Generously sprinkle both sides with sea salt. Arrange them in a circular fashion in a colander placed in the sink to help remove the bitterness from the eggplant.
- Allow them to sit for 15 minutes, then rinse and lay them out on a clean absorbent kitchen towel. Cover with another towel and place a baking sheet on top. Add a heavy object, like a cast iron skillet, to press down and dry thoroughly for at least 10 minutes.
- Meanwhile, set your oven to preheat at 400 degrees F (204 C) and prepare a baking sheet by lining it with foil and spraying with nonstick spray. If you’re making pasta, get a large pot of water boiling.
- Set up your dipping stations: in one bowl, combine almond milk with cornstarch; in a second bowl, place the flour; in a third bowl, mix breadcrumbs with sea salt, oregano, and vegan parmesan.
- Once the eggplant slices are well dried, coat them first in flour, then in the almond milk mixture, and finally in the breadcrumb mixture. Place them on the prepared baking sheet and bake for a total of 20-30 minutes.
- While the eggplant bakes, warm a large skillet over medium heat. When hot, add 2 tablespoons of olive oil. Remove 3-4 eggplant slices from the oven at a time and sauté them for added crispness and texture. Cook for about 2 minutes on each side until browned, then return them to the oven to continue baking. Repeat in batches until all slices are browned.
- As the eggplant is browning, heat the marinara sauce. You can do this by microwaving it in a serving bowl with spices or warming it on the stove. Set it aside once warmed.
- After cooking, drain the pasta and cover it with a towel to keep it warm. Set it aside.
- To serve, arrange the pasta, eggplant slices, and marinara sauce on a plate. Add extra vegan parmesan cheese on top if desired.
- Note that leftovers do not reheat well, so it’s recommended to enjoy this dish fresh. For more tips on achieving crispy eggplant, see the notes.
Notes
- Thoroughly dry eggplant slices after salting and pressing to achieve extra crispiness before baking.
- Sprinkle additional vegan parmesan on top of the dish for a cheesy flavor boost.
- Experiment with different pasta options like veggie noodles or gluten-free varieties for a unique twist.
