Best 2 Eggplant Aubergine Parmesan Vegan Recipes

Eggplant aubergine parmesan is a classic Italian dish that can be easily veganized with a few simple substitutions. With its crispy eggplant slices, rich and flavorful tomato sauce, and gooey vegan cheese, this dish is sure to satisfy even the most discerning palate. Whether you're looking for a hearty main course or a comforting side dish, eggplant aubergine parmesan is a delicious and versatile option that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

EGGPLANT (AUBERGINE) PARMESAN

Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

Slice eggplant into rounds at least 1/4 inch thick.
Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
Repeat until all ingredients are used.
Bake in a 375 degree oven until the casserole is bubbling.
Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN

Eggplant (Aubergine) Parmesan - Vegan image

Make and share this Eggplant (Aubergine) Parmesan - Vegan recipe from Food.com.

Provided by turtledove

Categories European

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant, peeled, sliced 1/4 inch thick
1 cup flour
1 cup water or 1 cup soymilk
2 cups breadcrumbs
1 (16 ounce) package firm tofu
1 (10 ounce) package frozen spinach, thawed, drained
3 -4 garlic cloves
1 (26 ounce) jar pasta sauce
1 cup shredded vegan mozzarella cheese or 1 cup shredded vegan mozzarella cheese
1 pinch nutmeg
salt
pepper
oil, for frying

Steps:

Preheat oven to 350 degrees F.
In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
Place flour, water or soymilk, bread crumbs each in separate bowls.
Heat olive oil in med frying pan.
Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
Place 4 slices at a time, into olive oil in frying pan.
Fry eggplant on each side or until golden brown.
Place on paper towels to drain excess oil.
In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
Layer eggplant, tofu-spinach mixture and sauce.
Repeat till all ingredients are done.
Sprinkle cheese and bake for 30-45 minutes.

Tips:

To ensure the eggplant slices are cooked evenly, slice them to a uniform thickness.
For a crispy texture, coat the eggplant slices generously with bread crumbs.
Use a large skillet or griddle to cook the eggplant slices in batches to prevent overcrowding.
Cook the eggplant slices over medium heat to allow them to cook through without burning.
To make the marinara sauce, use a combination of fresh and canned tomatoes for a rich flavor.
Season the marinara sauce with Italian herbs and spices, such as oregano, basil, thyme, and garlic, for added flavor.
Use a combination of vegan mozzarella and parmesan cheeses for a cheesy and gooey topping.
Bake the eggplant parmesan in a preheated oven until the cheese is melted and bubbly.
Serve the eggplant parmesan immediately, garnished with fresh basil leaves.

Conclusion:

This vegan eggplant parmesan recipe offers a delicious and satisfying alternative to the classic Italian dish. With its crispy eggplant slices, flavorful marinara sauce, and melted vegan cheeses, it is sure to impress both vegans and non-vegans alike. The recipe is easy to follow and can be tailored to individual preferences. Whether served as a main course or as a side dish, this eggplant parmesan is a delightful and satisfying meal.