Have you tried freezing these to make it even easier for a weeknight dinner? This was the best meal I’ve made in a while!!! I followed the recipe pretty much exactly and these babies turned out perfectly–crispy and delicious! And then pressing dry with towels will remove the moisture. xo, This recipe was very tasty however I did find the directions a little jumpy and hard follow. I’m a firm believer that most things taste better fried in oil, and this goes for this recipe. This recipe is EXCELLENT. Just Like Parmesan is made of sort of random stuff like potato starch, rice starch, coconut oil, olive extract, and salt, plus a slightly mysterious proprietary flavoring agent called Parmezan Flavor. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes. I have made this twice in one week and am in love. Thank you SO much for sharing your recipes! Not sure! xo. I wanted to make this because it’s lighter and vegan! Additional. I just found you after becoming vegan full-time, and I couldn’t be happier. Followed your suggestion of oven frying & pan frying. I altered the recipe a little bit, adding fennel to the panko mix and not frying the pieces. I will be making this again! This was the most awesome dish Ive made since becoming a gluten free vegan!! I know…….. Even my eggplant-dubious partner loved it, and it’s now on the regular list. Absolutely delicious. It’s certainly worth the effort, the best eggplant parmesan I’ve ever had! Slightly salty, slightly nutty, slightly fruity sweet, just like a good block of the real deal. Thanks for sharing! That’s not listed in the ingredients. Rotating the eggplant from roasting to pan-frying is seriously genius and the batch was super consistent! I just wanted to say that I was super happy that this recipe popped up in my inbox a few seconds ago! I rinsed but it was still super super salty. Thank you for your blog! I am planning on making this tonight, but I would like to freeze some single layered on a cookie sheet as as soon as I am done breading the eggplant. Since that time, I’ve made it with no issues so I’ll just note it as being an off batch. Thanks so much for the sweet note and lovely review, Amy! Even the non-vegans in the family really liked it. I used nutritional yeast in the bread crumbs and topped the whole dish with vegan parmesan. =). I loved loved loved this meal! Took a little bit of time, next time I would completely have the eggplant all fried and cooked in the oven on keep warm, so then last minute when you’re ready for tea all I have to do is cook pasta and heat the sauce. Hmm, perhaps it’s different palettes! I wasn’t looking for a vegan recipe, but my husband had used the last eggs for breakfast this week and we were out! For some reason, eggplant used to intimidate me. I made this because my fave Italian restaurant was not serving eggplant parmigiana during the Covid-19 (limited menu). I used egg instead of almond milk and cornstarch, and had to add more olive oil for every fry (I couldn’t get the browning without a full layer of oil in the pan) but overall major success! Thanks so much! Thanks for sharing, Ashley! The final product was beautifully crisp and crunchy. Thanks so much for the lovely review, Rebekah. This is the best eggplant parm I have ever had. Texture and taste was SO yummy. I have four (vegan) kids and they all liked it. I did the step for added crispiness and it turned out great. But I do have one question. We are so glad you both enjoyed it. (or other flour of choice – GF for gluten-free eaters), (plus more for serving // or sub 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan), (such as linguini, but any kind will do, including veggie noodles or gluten-free). Hubby is not an eggplant fan so I fixed him a chicken breast using the same method and baked them together (we are not vegetarians). I substituted Italian seasoning (containing basil, oregano, marjoram and thyme) for the oregano, and I used brown rice flour in the first dipping bowl. Love this vegan version! Mmmm. © 2021 Condé Nast. Made this tonight. The eggplant is perfectly crispy on the outside with just the right amount of tenderness inside. I made this using “greenhouse globe” eggplants, which are smallish so I didn’t need to salt and dry. This is fabulous!!! The next after noon, I spread the foil back out and warmed the eggplant in the oven and then threw it on top of my pasta and sauce- and it was still amazing (and crispy!!). Enjoy! In your hand, it’s got the density and feel of a real wedge of hard cheese. And I had forgotten the salt part before first rest, but did it, and rested again and rinsed. Last month I made an eggplant parmesan which was fabulous but not vegan. Thank you & Namaste. And I plan on making it again for my boyfriend’s birthday this weekend! Thanks so much for sharing, Jo! Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant. 10 stars **********, Took us probably 2.5 hours to make but was so totally worth it. Nice touch! Package it up and place it in the refrigerator for 3-4 days or in the freezer for up to a month. We’re so glad you enjoyed it, Jessi! I have never been a big fan of eggplant but after this recipe it became one of my favorite. The combo of pan searing and baking is perfect–our eggplant was super crispy, and the coating was wonderful. Leftovers made a wickedly good sandwich filling, sauce and all. Yes! New Vegan the past 6-7 months and I love your site and all the wonderful recipes I’ve It’s one of my favorite foods. Thanks for sharing Dana! Giiiiirrrrllll you are a Wonder Woman!! I will definitely make this again! This was a nice comfort dish. Dairy is such a cruel industry, also horrible for the environment and not very nutritious. I've tried so, so many types from every different brand I could find. Hi! i love the idea of the “double” cooked eggplant. The salt step at the beginning really makes a difference. I’ve tackled non-vegan eggplant parm and eggplant and feta pizza, and if I can master the vegan versions, I will be in in heaven. I am blown away by the flavor of this recipe!!!!! WOW!! After being served more awful eggplant dishes at weddings/events than I could count, I was avoiding it completely, but decided to give it a go with this recipe. I just keep an eye on it until it’s crispy and golden! Thanks for all the great recipes! I cooked them in the air fryer – 380 degrees 4 minutes on one side and 3 minutes on the other. I was skeptical about anything with eggplant, but this is AMAZING! You had mentioned it does not reheat well. It’s super helpful for us and other readers. I left the salt out of the breadcrumb mix, and didn’t miss it. Please clarify because the directions confused me slightly on this step…. THESE WERE DELICIOUS! It’s super helpful for us and other readers. I made the Vegan Eggplant Parmesan this evening. We are so glad you enjoyed it! I just made this for dinner tonight and it was delicious! Couldn’t believe how good it was! It’s one of my favorite meals! I also put some pesto on my noodles. Best vegan meal I’ve had. what about using flax egg to make the coating for the breadcrumb to stick? I layered sauce eggplant and tofu cheese mixture I make. I still salt and drain tho, to get rid of excess liquid. I live for eggplant. So delicious!! This was great. I made 2 small amendments. It made it a little sweet with a creamy tang. Thanks for the lovely review, Anthony! It was the first meal I ever cooked completely by myself, and my family loved it. Thank you for a great vegan recipe! I never liked eggplant this much. I will definitely be making this again, thank you so much for the recipe! Just wow! Topped with basil and was spot on. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. All rights reserved. I am making this tonight ! Life-changing; thank you! One cup or how many ounces to enter. I scoured Pinterest for a vegan, gluten-free eggplant recipe with little luck. Thank you so much!!!! The only thing was it made over 10 pieces. It was so good! I was very excited about trying this recipe, so I’m sorry to give a less-than-glowing review. So after letting it completely cool off I packaged and put in the fridge. Sign up today. All products featured on SELF are independently selected by our editors. Thanks for helping me redeem this gorgeous vegetable! Her definition of wellness includes lots of yoga, coffee, cats, meditation, self help books, and kitchen experiments with mixed results.Â. You seemed to fix that, thank you! We have a ton of eggplant from our garden, and last night I was looking for a way to use it. I think you guys are going to LOVE this recipe! I followed the directions and my meal was a BIG HIT! it’s similarly salty and umami-rich. Thanks for sharing, Mary! My family uses a double batch every two weeks. My friends loved it. Instead, I turned up the heat to 435 degrees and baked for the full 30 minutes. Love it! just as delicious as last night! I omitted the flour step (because it was too high in the cupboard to reach) and dipped straight from the cornflour/milk to the crumb mix. Will take out and bake each serving, maybe use four to make a mini layered pasta casserole. The first time I made this I used large egg plants and because i had crumbing mixtures left over, huge sweet red capsicums. It looks delicious! Before I took the eggplant out of the oven I put vegan cheese on top to melt a bit and it was great! Xo, I’ve made this 3 times and it’s been delicious every time! Ad Choices, This Vegan Parmesan Cheese Tastes Freakishly Like the Real Thing, This dairy-free Parmesan cheese substitute tastes and grates like the real thing.Â, Carolyn covers all things health and nutrition at SELF. Let us know how it goes! It is a little bit more involved than some savory meals I’ve cooked, but it’s one that John and I both love and crave, so it’s worth the extra time and effort! You say that is does not reheat well, but here I am eating it the next day and its still just as delicious. I turn oven off and store crisped eggplant while I drain pasta, finish warming sauce & set table. You can share a photo by tagging us on Instagram. I didn’t have corn starch on hand so I substituted it with 3tsp of flour and it worked really well. I replaced the flour with ground almonds, the bread crumbs with ground flax seed and the noodles with spaghetti squash. Hi! I finally made the leap to vegan this year and while I’ve been making dairy-free parm for years, just realized last night, oh shoot, the eggs! Xo. Made this tonight and it was amazing. Just finished making this, it was perfect. My only dilemma… when I am taking the eggplant out of the oven to fry in a pan and brown… I find that it doesn’t brown up very well unless I use a LOT of oil. Just made this. This is the first time I’ve ever had luck breading anything. Good recipe, I tried to follow almost exactly but with the oven at 400F the eggplant was done in 25 minutes (oven thermometer verified), maybe my slices were thinner. I’ve had not so fun experiences taking things out of the oven and then putting them back in. I love eggplant and make it often, with different approaches. THANK YOU! Thanks so much! It turned out beautifully. It was so delicious and will definitely be in our rotation. I used to be addicted to the trader joe’s frozen eggplant parmesan but too many ingredients in it for me! Thanks! Thanks so much for sharing! Yes, Dana. The kids wolf it down, and so do we. Or is it 748 just for the eggplant? Made this last night, I like to spice things up, added chili flakes to the bread crumbs. My family and I and all the Caribbean and Indian folks have the greatest laugh at “bitter”! Loved the Eggplant Parmesan recipe. Please keep posting. xo, I don’t leave comments but this recipe was absolutely delicious. Eggplant is intimidating and with your step by step method, it made it foolproof!! We’re so glad you enjoyed it! However, once I took a bite I didn’t want to stop munching on it. YES Aubergine. Thanks so much!! Thank you so much. I was scared to make eggplant parm. Thank you for the recipe! You make Vegan living manageable!! Been a Vegan for over 2 years and LOVE it! Dip the ravioli through the beaten egg, then dredge through the crumb/herb mix, tossing to coat. Awesome recipe! Ny hubby thought the same until I made it the correct way. I usually avoid making eggplant Parmesan because it never taste like the restraunts. I also subbed in fresh rosemary for oregano (cuz I didn’t have any), but it turned out brilliantly! It was amazing! If anyone hasn’t signed up for email notifications, they should! Good reheated. My boyfriend thinks it’s delicious, too. Any particular flavours you’d recommend? I’m not really a fan of eggplant but they were in our weekly vegetable box. Sometimes large eggplant or undercooked eggplant can have a bitterness in my experience. Great recipe for a beginner. This was amazing. here if you filter by ingredient. Directions. I think I’m gonna make these again as a side with hummus and some lentil / Arabic salad. I have never cooked with eggplant so your comment was perfect timing! Thanks so much for the lovely review and for sharing your modifications, Kim! 18 Dairy Free Keto Dinners Even taking the eggplant out of the oven to crisp up on the skillet was fun and satisfying. They “toasted” up very nicely and were perfect as leftovers. My kids and eggplant-suspicious husband loved it too! Couldn’t believe how good it was! Connected Thank you for this wonderful recipe..you rock! xo, Absolutely fantastic!!! Delicious recipe. Page, Dana, I asked my husband (non-vegan) what his favorite thing that I make is, and he named this recipe! It was fun and easy to make. All I can say is omg!!! For the pasta I made a vegan tomato cream using oat milk, canned peeled tomatoes and a little tomato sauce with oregano salt and pepper. Crunchy just as you said. is one of my favourites! Even though I had to swopped some of the ingredients for things that were non vegan-like, it all came together in the end. I wish I could give it 6 stars! Worth the time! Thank you for sharing. Your vegan dishes are life savers for my husband and I (recent converts.) Still crispy and still tender in the middle. Other than that I followed the recipe exactly and it is fantastic. It was crispy and delicious!! Runner up: Whole Foods 365 Plant-Based Parmesan. And I double the ingredients. The breading process is simple: Dust in gluten-free flour, dip in almond milk and cornstarch, and finish up with a mixture of gluten-free panko bread crumbs, vegan parmesan cheese, and cornmeal.I’ve found this mixture to create the perfect breading for ultra-crispy eggplant rounds. Aw, thanks so much for your kind words and lovely review, Natasha! So great! Let me know if you give it a try! I’ve been meaning to try it that way, too! We are not big eggplant eaters in our home, but this may have converted us! Thanks for the recipe! Thanks so much for sharing! Since getting my hands on my first eggplant last year, it’s become one of my absolute favorite fruits (yes, fruit, even though it’s a vegetable in my book). Thank you for all your great recipes. Cassandra doesn’t particularly like eggplant, but she really liked this! Thanks for ya amazing recipe “Minimalist Baker” Next time I think that I’ll add some spice to the Panko or use marinara or Ranch as a dip. I made this tonight, and it was delicious. Thanks for the lovely review! Thank you so much for you amazing recipes. SELF may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. This was amazing. Thanks for helping me veganify my traditionally just vegetarian eggplant parm in a last minute Christmas crunch! I even brought some for lunch today and I don’t care if it’s a little soggy. I do have a question…after liberally sea salting the eggplant and putting it in a colander in the sink, am I supposed to SOAK the eggplant in water? All in one pot. You’re the sweetest. That is the one thing I miss the most after going vegan and that vegan parmesan is sooo good it tastes better than the real thing! 3. I was amazed at how good it was with so few ingredients, and so similar to a traditional eggplant Parmesan. Now I need more recipes, I still have 18 more eggplants to harvest. xo, Thank you for this Amazing recipe! I was planning on making something eggplant-y for dinner but couldn’t decide on what. Some claim it was invented in Sicily, while others claim it comes from Naples, Puglia, or Calabria. And the flavor profile! Delicious ! We made this for dinner last night. Thanks so much for creating and sharing this! I haven’t tried an air fryer but have heard good things about how they crisp things up! Very delicious. Wonderful texture, it was very much like the flavor I remember. Don’t forgot those steps because it helps make the eggplant nice and crispy on the outside and soft on the inside. It just doesn’t brown with out that oil. My husband doesn’t like eggplant and he said he really liked this one and he would eat it again. I made way too much pasta though so today im going to make a vegan alfredo sauce and cook the rest of the leftover eggplant I have. Cheers! I followed it almost exactly and used nutritional yeast in place of Parmesan. I’m just playing around with eggplant. Used Carb Nada pasta, Violife vegan Parmesan and home made marinara. This way you won’t have lots of coated eggplants sitting around absorbing all that liquid. With more people than ever following a vegan diet, demand for plant-based alternatives to meat and dairy products continues to grow.In fact, according to Google Trends data, searches for ‘vegan cheese’ increased by 350% between 2013 and 2018. I’ve never tried cooking with eggplant, but you make it look so approachable! Add when just pulled from the oven. I was a chef in my past life, so I know how much work goes into what you do—thank you so much! It was fantastic!!! Because the panko mix is so dry. Thanks for sharing! I’ve made these a few times, with different modifications. Thank you :). I made this to the t and it is seriously delicious. Xo. That extra step of frying each piece of eggplant was definitely the kicker – they turned out so crispy and flavourful. I have amazing success with my air fryer in this regard. I made this dish with some cook liberties, overall, I think the recipe was amazing…but I would suggest updating the tip to sprinkle “generously” with sea salt, to just sprinkle. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. I really appreciated the eggplant prep tips. Thanks so much for the lovely review, Laura! Leftover Recipes. Thanks so much for sharing, Kate! You are an inspiration to all vegan cooks out there. Editor’s note: Instacart deliveries start at $3.99 for same-day orders over $35. I am having your World’s Easiest Cinnamon rolls for dessert tonight as well, leftover from a couple days ago. We made sandwiches out of it and I added some bocconcini balls. Enter the Violife Just Like Parmesan Wedge ($6, Instacart). Ran out of time trying to get everything on the table at the same time for our family of 8, so I skipped the frying. I will adopt this as my go-to recipe for eggplant. Good thing, as I ate more than one of the eggplants myself. I just kept the eggplant stored in a single layer, wrapped in the foil I had baked it on. The only modification I made was adding garlic powder to the bread crumb mixture. It was Easy, Delicious, and Fairly quick to make! It was a great way to use an eggplant from our garden. Cheers! I absolutely loved this dish! The act of topping a dish with freshly grated “cheese” is itself a pleasant ritual that makes me feel like a fancier, more effortful cook than I actually am. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! My husband said it was a ten! Only issue for me was how quickly the slices went from lightly-browned to very-dark-brown in the pan. Would definitely make again! I cut the eggplant length-wise and salted it and all the steps to pull the water out. Your so awesome, I absolutely love love your recipes!! This was a big hit tonight! This dish was delicious. And click HERE to listen to my brand-new Weight and … Thanks so much for the lovely review! Amazing!!! Thank you for creating delicious, simple recipes. Seriously. I put quite a bit of sea salt on the plant to drain the moisture and left it on for maybe an hour or two. Just Like Parmesan slices beautifully too—it’s fantastic on a vegan cheese board alongside crackers, olives, fruit, and nuts, plus a glass of Tuscan red. I did have a good size batch; so, I did an extra 3 mins in the air fryer for the eggplant on the bottom of the pile for an additional 2 mins. You can read more about its history here. Unfortunately they don’t ship overseas (yet!) Thanks for the lovely review! I changed to a plant based diet a little over a month ago. I had read the warning to do to avoid bitterness. This recipe is amazing! A little time consuming so plan for that but easy and everyone liked it. I am now a fan of eggplant!! Thanks for a great recipe. Absolutely loved this recipe. :-), Aw, thanks so much for sharing, Jamillah! Maybe I’m just lazy, but I feel like this recipe is a little bit of a labor of love compared to the other recipes I make from MB! I am sure it will be quicker now that I know what to do. Great timing! Thank you for the recipe. This was great!! This eggplant breading technique came out so well. I just ran out of milk, I do have some aquafaba (brine from canned chickpeas ) can i use as a egg substitute? Thanks so much for the lovely review, Renee. We served it over POW! I was looking for an eggplant parmesan recipe without eggs since we were out, and found yours. I love all your recipes, but this one warranted my first comment. You said to add the eggplant to the oven; but then to heat a skillet and fry eggplant in batches. My son and I loved it! I had no cornstarch, so I subbed almond flour. Violife Parmesan Cheese is a good option for vegans who want a Parmesan cheese taste without the dairy. This was very good. I have not liked eggplant for my whole life but decided to give it a shot because I need try and learn to like more veggies and fruit. Making this again! Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. I thoroughly raised the slices. Definitely a new favorite, thank you! I just wanted to keep eating the eggplant. The best eggplant parm I have tried, and my friend said it was the best thing she EVER had. Thank you so much for this recipe. I usually do not cook with salt at all (possibly why I am a little more sensitive) I sprinkled with Sea salt and just thought even after washing it off and letting it dry it was a little salty. I’ll absolutely be making this again and again. This simple vegan Parmesan Gnocchi Bolognese is the simplest meal ever. What I can tell you is this stuff is as versatile and reliable a flavor-enhancer as actual Parmesan cheese. We’re so glad you enjoy it, Ginger! I absolutely loved this recipe! Eggplant cooked up perfect, crispy outside with a soft melty inside. Very easy, very delicious! Thanks for yet another great recipe :). I think half the problem is that it’s called ‘eggplant’ and not aubergine… doesn’t the latter sound prettier?! I am not a cook at all; and my husband said I hit it out of the ballpark with this recipe! I have 5 kids and they fight over who gets the most and who gets leftovers as a snack the next day. So kind! love this recipe thank you some much for all the hard work that goes into your recipes, keep them coming!!!! I doubled the recipe, and made my own marinara; start to finish was 90 minutes. Tried this tonight. Thanks so much for sharing! We’re so glad you enjoyed it, Kate! It is based on coconut oil and is fortified with Vitamin B12, which plays an important role in the metabolism of every cell in our bodies. great recipe. Thanks so much Dana!! Spritzed with oil and baked until golden. I tried this and loved the flavors. We loved it so much (and we’re big eaters) that it wasn’t enough the first time; so now use 3 medium eggplants; which is plenty, but still no leftovers! What first caught my eye in the nondairy section was the fact that it’s an actual wedge—it immediately gives off artisanal, better-than-a-green-bottle-of-Kraft vibes. This was so good, I have to make it again soon. Thank you for sharing. Added oven crumbs to the squash. Browned eggplant slices in skillet, then baked in oven, then layered slices in a baking dish with vegan mozzarella and above mentioned sauce. It turned out golden brown, but I was still a bit afraid to try. Night 2, put a cast iron skillet in the oven and preheat to 350. :), My non-vegan grandparents had nothing but compliments.:). Both were great. If you have any of this delicious chicken leftover, then you are in luck! I noticed your comment and wanted to add- be sure to watch sulfites/sulfates, nitrates, and MSG. I did have to use more olive oil during the frying pan portion because I felt like the eggplant sucked it up. Nothing worse than losing breading when flipping! Or how to reheat. Thanks Beth! I went vegan to help with my migraines and it wasn’t until I but the first few things that I really noticed a difference! Omni husband went back for seconds :D ! We love it too! Incredibly tasty and satisfying. I did a little alteration for the sauce and added a little beyond meat to it and just a little garlic. Thanks so much for sharing your experience! Excellent for all occasions! Instead of frying, I baked on a cooling rack on the baking sheet and they got perfectly crispy. I bought an eggplant and wanted to learn how to integrate it in a dish. xo. Eggplant is SO intimidating/ tricky to work with, so I am beyond excited that you fixed that with this awesome looking recipe! First, I ran out of bread crumbs so used corn tortilla crumbs to make up the difference, maybe about 1/4 cup. I found this recipe on a Google search and it did not disappoint. Definitely a game changer with eggplant :). I was pleasantly surprised because this recipe was soooo delicious and much better than any I have ever had at any restaurant! This is my first time making a dish with eggplant. It’s straight out of her beautiful new cookbook, Top With Cinnamon. 5* all th way! Flavor: Light and cheesy with a mild nutty flavor. Eggplant is one pf my favorites, and I can’t wait to make this for dinner tonight.

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