These vegan eggplant parmesan bites are warm, comforting, and so crispy. They’re flavorful and satisfying on so many levels.
I’ve never been a huge eggplant fan, because I could never figure out what to do with them. But after playing with this yummy fruit (yes, it’s a fruit, not a veggie!), it turns out there are a lot of fun ways to prep and cook them.
Since it’s so versatile with a neutral flavor, it absorbs flavors incredibly well. Depending on how it’s cooked, the texture can vary from super creamy to super crisp.
I clearly chose super crisp for this recipe, my favorite.
Although this savory meal requires more time and effort, it’s definitely worth it. Just whip them up when the craving hits.
If you give this recipe a try, or have any questions, let me know in the comments below or DM or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
1 medium, asian eggplant (long, thin, and firm)
¼ cup gluten-free flour (or regular unbleached all purpose flour)
½ cup unsweetened plain almond milk
1 teaspoon organic cornstarch
1 cup gluten-free breadcrumbs (or sub with panko)
2 tablespoon vegan parmesan cheese
1 teaspoon dried oregano
¼ teaspoon sea salt
2 medium spiralized zucchini or 8 ounces regular or gluten-free pasta
2-3 tablespoons olive oil
1 15-ounce organic tomato sauce
½ teaspoon each of oregano and fresh or dried basil
1/2 teaspoon garlic powder
Sea salt to taste
Slice the eggplant in ½ inch rounds, generously salt each side with sea salt, and place in a colander to draw out the excess moisture for around 20-30 minutes.
Rinse each slice and place them between two paper towels (or a clean towel), adding pressure to remove even more excess moisture. Let it rest for another 15 minutes.
Preheat the oven to 400 degrees F.
Grab three bowls — in one bowl, mix the almond milk and cornstarch. In another bowl, add only the flour. And the last bowl, mix the bread crumbs, salt, oregano, and vegan parmesan cheese.
Line a baking sheet with foil and lightly grease it with coconut oil or your favorite nonstick spray.
Spiralize your zucchini – or if you’re making pasta, bring the water and pasta to a boil in a large saucepan.
Dip each eggplant slice in the flour, then the almond milk mixture, then lastly the breadcrumb mixture. Arrange them in a single layer on a baking sheet.
Bake for 20-30 minutes.
In the meantime, prepare the marinara by heating the tomato sauce and spices over medium heat. Set aside.
Drizzle olive oil in a large skillet over medium high heat, add the zucchini noodles, and cook them for 1-2 minutes until tender (or drain the pasta and cover it with a towel to keep warm).
Serve the pasta and eggplant slices with the marinara sauce and top it off with vegan parmesan cheese.
Best when fresh, but if you have leftovers, store them in an airtight glass container for not more than a couple of days. Reheat in the oven.