Truthfully, this dish has no Parmesan in it–although if you have vegan Parma hanging around your kitchen, I absolutely submit that you should add it to your breadcrumb mix while making this. You’ll also has to excuse the bad picture, as no decent picture of this dish exists.
You see, we are Italian, and this is literally my second favorite food (the first? Salad.). The first time I veganized eggplant parm was on my 21st birthday for the family party, and legit everyone devoured it; they all wanted the recipe, wanted to know about the “cheese”, how I breaded it, everything. There was barely any left over the next day for Michelle and I to eat–barely a full piece, and we’re the only vegans!
It was so awesome that it was so popular. The carrot cake was also SO well-received…but I know I have that down to a science by now.
The picture above was sent to me by my mum the other day. She made a platter of it all by herself and I was so proud and RAVENOUS! Why did she only now start making delicious vegan entrees smothered in melty cheese when I’ve moved to Georgia? Come now. UNCOOL.
Eggplant Parmesan
- 2 large eggplants
- 5 flax eggs or 5 EnerG eggs, your choice
- 1 box Panko breadcrumbs, or homemade of your choice
- garlic powder, salt, pepper, onion powder to taste
- half a jar of your favorite sauce, or homemade of your choice
- 1 block of Vegan Gourmet jack or mozzarella cheese
Pre-heat oven to 375. Cut the eggplants into circles about 1/3-1/2 inch thick. Put them on a plate separated by paper towels to extract as much of their moisture as possible. Next, prepare your eggs. For the flax eggs, add a cup of water to 5 tbsp flax seed meal. Mix thoroughly with a fork and let it set in the fridge for about 5 minutes. For EnerG, follow box instructions.
I season the breadcrumbs, as I season everything, by absolutely intuition. I don’t think I’ve ever measured a spice in my life unless it was in baking, or something I was unfamiliar with like turmeric. Season your bread crumbs and then dip the eggplant circles into the “egg”wash and then coat with crumbs. Does not have to be FULLY coated! Mostly is plenty. Put the eggplant in a single layer on non-stick baking sheets and bake for 30-40 minutes. They’ll continue baking after assembly!
Once the eggplant is done baking, put a layer in the bottom of a 9×13” baking dish. Spoon on some sauce and then sprinkle the shredded cheese. repeat until you get to the top, and top with the remaining cheese. Return to the oven for about 20 minutes or until the cheese is really, really melty. If it starts to brown, all the better I say!
This is a great one to pop in the freezer to keep prepped ahead of time, too. It’s also added-oil-free, which is a plus. I hope you all love it!
Vegpocalypse Now 