Eggplant Parm

I’m just going to start this post out with “omg.” This eggplant parm recipe is one of both Sean and I’s favorite recipes yet. Before Sean became vegan he loved chicken parm . . . and by love I mean he was obsessed with eating it. I was so pleased with how this came out. Serve with brown rice, pasta, or even mashed potatoes and this meal is up to par for date night or a dinner party ❤


-1 medium eggplant, as narrow as possible

-1/4 Cup all purpose flour

-1 Cup breadcrumbs – I always use Gillian’s GF –

-1 Tablespoon vegan parmesan

-1 Tablespoon nutritional yeast

-1 teaspoon oregano

-1/4 teaspoon pink himalayan salt

-1/2 Cup almond milk

-1 teaspoon cornstarch

-1 jar of pasta sauce -> I added fresh garlic, basil, thyme, & parsley to mine. Or use homemade sauce !


-Slice eggplant into thin rounds slightly less than 1/2″ thick, & sprinkle each side liberally with salt. Arrange in a circular pattern in a colander & place in the sink to draw out the bitter taste of the eggplant

-Let rest for 15 minutes, then rinse & arrange on a clean, absorbent kitchen towel & lay a baking sheet on top. Place something heavy ontop of the baking sheet – such as a cast iron skillet or cutting board – to thoroughly dry for at least 10 minutes

-In the meantime, preheat oven to 400°F & line a baking sheet with foil & spritz with nonstick spray

-Prepare your dipping stations by placing almond milk & cornstarch in one bowl; flour in another bowl; & breadcrumbs/salt/oregano/vegan parm/nutritional yeast in another bowl

-Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumb mixture. Arrange on the baking sheet & place in the oven to bake for 20 – 30 minutes, turning halfway through

-While eggplant is browning in the oven, prepare marinara on stove. Add desired spices, or use homemade, & heat to desired temperature

-To serve, place pasta (or rice), eggplant slices, & marinara in a dish. Add more vegan parm if desired

Eggplant Parm Insta Update


Eggplant Tips!

-Buy a narrow eggplant – the bigger/wider ones don’t get as crisp

-Don’t skip the salt/drain step – it really helps draw out the bitterness of the eggplant

-Once coated, be sure to get the eggplant in the oven as quickly as possible so it doesn’t sit there absorbing any excess moisture

-Really press down on the eggplant after rinsing to ensure you get all of the water out you can

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