Wow! Add your Korean red and green peppers (optional). Xo. I love your recipes and have made probably over a dozen over the past few months. Even my “I hate everything considered Vegan” boyfriend loved it and was proven wrong! Thanks Kris. I did a little alteration for the sauce and added a little beyond meat to it and just a little garlic. I had a badddd craving for some vegan eggplant parm and made this for the roommates and I last night. I might be making this many time a week! 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. 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!!). However, this Chicken Fried Eggplant from my darling Evil Genius is fan-flippin’-tastic. SHARES. Enter you amazing eggplant parmesan. Thanks for sharing, Maggie! xo, I don’t leave comments but this recipe was absolutely delicious. You have really helped me in becoming and staying vegan since Jan 1st. I just reheat the eggplant slices in the toaster oven while reheating pasta in the microwave. xo. This was amazing! Not sure if even possible. Thanks so much!! - Vegan Heaven My egglplant was devine! We’re so glad you both enjoyed it, Angie! Check out step 4 and 5! You can also subscribe without commenting. Thanks so much for the lovely review, Rebekah. I can’t get enough of it. Not anymore! Thanks for sharing, Mary! We’re so glad you enjoyed it! xo. Ingredients: 1 eggplant, 2 peppers, 1 tomato, half a garlic, a little salt, 1 spoon of soy sauce, a little chicken essence. Hi Maria! Make these crunchy baked eggplant fries and you may never go back to potatoes. Could use more sauce or spice. Thanks for sharing and thank you Minimalist Baker for providing this yumminess for all of us foodies!!! I made this recipe for the first time. Also just used jarred sauce with fresh basil added. Keep the eggplant you don’t eat the first night away from sauce and store it in a sealed container once cooled to room temp. Happy anniversary and thanks so much for the lovely review, Gabby. I found white eggplant which ended up being a more creamy texture than the regular purple, however both were good. Is there something I could be doing differently so I don’t use so much oil in the fry pan? I made this with my son’s girlfriend, and it was amazing!!! I am thinking that I will use, slightly less than a sprinkle and I am sure it would be fine. thanks for posting. Thank you so much for this recipe. Winner. Thanks so much! Tried the Nutritional Yeast option and it was so tasty. Please keep posting. Leftovers don’t really reheat well, so it’s best when fresh. I used rigatoni for the noodles and a HEB brand marinara. I had to cook longer at a little lower temp. Would it be the same result if I browned the eggplant before the oven? Went to the farmers market and there got some really good eggplants . I also use her book Artisan Vegan Cheese, but these are made by Miyoko and her staff and shipped all over the US. xo. Not kidding!! It’s simple and delicious. Thanks for sharing! Prepare the ingredients you need. It’s also easy to grow. Taste of Home Spicy Grilled Eggplant To build your eggplant parm, in a large baking dish, ladle some tomato sauce into the bottom of the dish, then do a layer of eggplant, then fresh basil, followed by béchamel & a sprinkling of vegan cheese, repeat the layers until you’ve filled your dish to the top. So glad you and your husband enjoyed it, Eryn! Rather than discard them, I combined all of the leftover dipping ingredients and squeezed them into a miniature loaf which I baked with the eggplant. This turned out SO GREAT!!! And when I laid my eyes on her crispy aubergine pesto pasta, I knew it was the one for me. So good!! However, this Chicken Fried Eggplant from my darling Evil Genius is fan-flippin’-tastic. Thanks. Honestly, one of the best dishes I’ve ever had! Dip each piece of eggplant, one at a time, into the almond milk, shake off, then add the eggplant to the flour to coat, then back into the almond milk again, and finally into the breadcrumbs to coat. Your vegan dishes are life savers for my husband and I (recent converts.) This was the most awesome dish Ive made since becoming a gluten free vegan!! My husband doesn’t like eggplant and he said he really liked this one and he would eat it again. Absolutely splendid! I have made this two times already and I LOVE it!! Why make any other eggplant “Parmesan” recipe?! This is the BEST preparation I have seen for eggplant, I cook professionally and am a Sous Chef at a fine dining restaurant. I bought an eggplant and wanted to learn how to integrate it in a dish. This was a terrific recipe. The crispier eggplants were the best in my opinion so, next time, I’ll crisp them all more in the frying pan. It turned out fabulous, and had great flavor. Topped with basil and was spot on. Next time, would you mind leaving a rating with your review? I find it makes a nice and hearty sub for meat in recipes! We have a ton of eggplant from our garden, and last night I was looking for a way to use it. We served it with some quinoa tossed in marinara sauce, and it was a very satisfying dinner. That’s not listed in the ingredients. Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. I’d actually probably call this Air Fried Eggplant Parmesan; however, I decided to skip the chunks of Mozzarella Cheese that I tend to use often with eggplant. I’ll absolutely be making this again and again. Oh no! The egg plant had no aftertaste, and really surprised me. Yum! Whoop! Thank you! Even better… we reheated leftovers in our air fryer and they were just as good as fresh! My friends loved it. If you are not, RUN to make this! Also subbed oat milk for almond milk and thyme for oregano because I didn’t have any. I’ve been a vegan for eight months now and you have been extremely helpful with this most amazing lifestyle. The sauce, consisting of a can of diced tomatoes, garlic, olive oil, and some herbs, is naturally vegan already. Vegan Fried Eggplant. I have amazing success with my air fryer in this regard. Page, Dana, Minimalist Baker tends to be my go to for just about any recipe. They “toasted” up very nicely and were perfect as leftovers. I’ll be making this for my parents in a few days and thought Id inquire about that part. I made this last night (followed it to the letter) for a friend who never had eggplant in any form and it was PERFECTION! Eggplant has always been one of my favorite foods growing up. So crispy and delicious! 0. We served it over POW! One quick note about breaded and fried foods not reheating well. I used a pretty wide eggplant and it worked out great. Let us know if you give it a try! seen. …or do I just let the salt soak in naturally, and then rinse and dry the eggplant? Great recipe. Thank you for the recipe. We are so glad you and your family enjoy this recipe! This crispy pan-fried eggplants recipe, … I doubled the recipe, and made my own marinara; start to finish was 90 minutes. Thanks for another great recipe. Life is good, thank you yet again!! Wow. xo. Hi! This way you won’t have lots of coated eggplants sitting around absorbing all that liquid. In a medium-sized saucepan or wok, heat 1 tbsp oil over high heat. great recipe. I changed to a plant based diet a little over a month ago. You can literally cook at least five different cuisines from just eggplants and a handful of spices. (Also cheated and used real Parmesan). I made this tonight (with a few tweaks to the spices since I’m not a HUGE fan of nutritional yeast so used a lesser amount) and it was delicious! Followed your suggestion of oven frying & pan frying. Just made this for dinner tonight (my first recipe with eggplant ever!) Also used flax milk for the milk mixture. Eggplant is SO intimidating/ tricky to work with, so I am beyond excited that you fixed that with this awesome looking recipe! 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! Hi , This time around I skipped the frying because of gallbladder issues and it turned out good still! I knew this recipe was a winner when I served it to John and he literally went back for seconds before I could! This was amazing. Voila! Cheers! Great recipe for a beginner. The crispy texture of the eggplant was perfect and so satisfying. Thanks so much for sharing! This means I have a way I actually CRAVE eggplant. I will be making this again. It’s neutral flavor help it absorb flavors extremely well, and depending on how you cook it, its texture is extremely versatile – from super creamy to super crisp. A healthy filling dinner even picky eaters will love. Definitely a new favorite. Fried Eggplant. The best eggplant parm I have tried, and my friend said it was the best thing she EVER had. This dish was delicious. This was delicious; I had to use coconut milk instead of almond, and flax seed flour but it turned out fine. Do you put water in the sink so the colendar has something to rest in? SO GOOD. We made cashew mozzarella and basil pesto to blob into the parm rounds before they went into the oven for the last few minutes. Also, if making pasta, bring water to a boil in a large saucepan. Thanks so much! Amazing! Thanks! I just wanted like 14 eggplant rounds. I made the Vegan Eggplant Parmesan this evening. I will definitely make this again! This recipe was flavorful, light and crispy. Thank you do much for sharing the recipe!!! I just ran out of milk, I do have some aquafaba (brine from canned chickpeas ) can i use as a egg substitute? Thank you!! Delicious SO glad you enjoyed it, Jennifer! To short cut the crisping it up part, I took it from the oven after 25 mins and put it in the air fryer for 5 mins. This recipe right here is superb. Frying the eggplant while it’s baking is pure genius! Actually made sandwiches out of them. Making sure the last layer is béchamel & cheese. To make this garlic fried eggplant, just mash 4 garlic cloves with 1/2 tsp of cumin and 1 tsp of salt. Oh, man. Eggplant is one pf my favorites, and I can’t wait to make this for dinner tonight. Thanks so much for the lovely review! Let them sit for 30 minutes, then rinse well and pat dry. I will give this one a try! It turns out beautifully every time. Wow! Add the onion, the garlic, chili, and eggplant. Incredible! Support OneGreenPlanet Being publicly-funded gives us a greater chance to … I did not fry, but lightly sprayed with EVOO the eggplant after baking them halfway and flipping. So delicious!! It turned out beautifully. I did make a few tweaks to make it work with my supplies though. This was the best meal I’ve made in a while!!! Takes a bit of time to prepare but worth every minute. Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. We’re so glad you enjoyed it! If you are an eggplant fiend, run to make this. With the season teasing with occasional outbursts of rainy days and slightly lower temperatures, I feel my stomach is asking for just a little bit more. What a delicious recipe! I love this!! I have used many of your fabulous recipes, and have never been disappointed. Thanks so much for sharing! I broiled the eggplant for 3 minutes at the end and it is nice and crispy. My family of meateaters LOVED this recipe! Heat to 365°F; ensure the oil is hot enough by using a … I do this for zucchni fries as well. My man had two portions. This was very good. Will be a new one in my rotation. Do you think it could work? I can’t wait to try more of your recipes now ? Wow! It gives a lightness to the fried eggplant that you just won’t get with flat water. I love making a pasta with a creamy aubergine-tomato-cashew cheese sauce, but up until now I’ve never made eggplant parmesan! I do think it would work with zucchini! Prepare this dish within a day or two of purchasing the eggplant. It’s one of my favorite meals! If you peel the eggplant you will lose a lot of the bitterness. I could honestly eat this once a week. This was so good, I have to make it again soon. Although I will admit it was a little bit of work, it wasn’t complicated at all which I appreciate. I didn’t want to rinse so much that i put back all the moisture i was trying to remove. 3) I made the last few solely in my air fryer, which is a great option for people trying not to use oil! I used to be intimidated by eggplant to but now love love love it! I won’t change a thing, definitely a keeper, Thanks so much for the lovely review, Sofia. Thank you for this recipe! Thank you for sharing ! This vegan-friendly eggplant stir-fry is spicy, delicious, and simple to make! Thank you thank you thank you! Eggplant is the most common type of vegetable. xo, This recipe was very tasty however I did find the directions a little jumpy and hard follow. Definitely a new favorite, thank you! Great recipe. I have been vegan for a little over a month, and am learning new ways to cook meals, so i can keep my former meat-eater hubby happy, or at least accepting of the change. Of course! Next time, would you mind leaving a rating with your review? Texture and taste was SO yummy. This means I won’t flinch every time I walk into my CSA and see “3 pounds of eggplant” on the grab list. The salt step at the beginning really makes a difference. Thanks for saying hi, Cece. I can’t wait to get your cookbook in the mail! 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? I used Bertolini tomato and basil sauce and as i was heating it up on stove, I added a little sugar to it. 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. Thanks again and I wish you continued success and a great 2019! Almond milk? This recipe was amazing – non-vegan husband approved! I am leaving you with the option of either creating your own vegan mozzarella “cheese”, or to use your favorite store-bought version. This recipe is the Bomb! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. This recipe looks fab and I can’t wait to read Izzy’s book! Thanks! While the eggplant cooks, add the soy sauce, garlic, mirin, sugar, and Korean red pepper flakes, then stir for about 1 minute. The crispness and flavor of the eggplant were perfect. I make the recipe as written, except that I use Follow Your Heart brand vegan parmesan instead of making my own. I have tried eggplant Parmesan in the past, but didn’t do the salt or pushing the moisture out. I decided to give eggplant one more chance with your recipe! My whole family loved it, even my husband who said he doesn’t like eggplant because it is too mushy. I hope you love this recipe. Thanks for sharing your experience, Bill! I’m going to make often! Hope you love this recipe, Leigha! Instead, I turned up the heat to 435 degrees and baked for the full 30 minutes. I could never seem to tame the texture and bitterness in the previous recipes I’ve tried and felt like I was the only vegetarian on the planet that despised eggplant. I am not an eggplant lover, but this was seriously delicious! I will definitely check out more of your recipes. I will be making this again! Thanks so much!! It’s one of my favorite foods. No need to soak the eggplant in water, just a quick rinse to remove excess salt. The final product was beautifully crisp and crunchy. They turned out great. I had all of the ingredients on hand including MB’s vegan parm so no subs needed. Older eggplants will be bitter and the seeds will be black. You can read more about its history here. However I just made my favourite vegan parmesan from Artisan Vegan Cheese so I think I’ll try this soon! I tried a few pieces in our air fryer and it was just as good. I’m a firm believer that most things taste better fried in oil, and this goes for this recipe. Even my 10 month old devoured tiny little pieces, and this was his first time trying eggplant. xoxo. Thank you for being so awesome! Both were great. We’re so glad you enjoyed it, Mark! (It won’t let me post pic.☹️). We’re so glad you both enjoyed it! Mash 1 tbsp of fresh green pepper (it can be spicy pepper or bell pepper) into the mashed garlic paste. Delicious ! I made this to the t and it is seriously delicious. We like to eat this fried eggplant with our baked falafel sandwiches. 1 medium eggplant or 2 small eggplants that weigh around 1 pound, peeled Cooking oil of your choice. Thanks so much Dana!! Although it’s not a vegan cookbook, it has a lot of recipes that can be easily adapted to a vegan diet. Perfect texture and flavors and I skipped the whole frying thing and just baked the eggplants in the oven. Added oven crumbs to the squash. I have never cooked with eggplant so your comment was perfect timing! Thanks! I never thought I liked eggplant. 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