Vegan Eggplant Parmesan Recipes
EGGPLANT (AUBERGINE) PARMESAN - VEGAN
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
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.
VEGAN EGGPLANT PARMIGIANA
A delicious vegan version of eggplant parmigiana. I think you're gonna like this! From My Vegan Cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h39m
Yield 5 serving(s)
Number Of Ingredients 30
Steps:
- Preheat Oven to 425 degrees F.
- Slice eggplants length-wise into 1/2 inch slices(from top to bottom-don't need to peel). Mix egg replacer, water, salt, lemon pepper in a dish long enough to accommodate the size of the eggplant, with a fork. If it has a few lumps it doesn't matter. Put bread crumbs and olive oil in the food processor and pulse a few times to mix together. Reserve 1/3 cup of the bread crumbs for the top of the finished dish.
- Dip first into liquid and then dredge them into the bread crumbs. Spray cookie sheet with olive oil and place eggplants on sheet. Roast this for 25 minutes or until golden brown and tender.
- Meanwhile, prepare tomato sauce by placing olive oil in a sauce pan with onions and garlic. Saute on medium heat until onions are lightly brown. Add the 1/2 cup of water and simmer for 5 minutes. Then add tomatoes and tomato sauce, marjoram, thyme, oregano, lemon pepper, onion and garlic powder, sugar and salt. Let simmer on medium to low heat while eggplant finishes cooking.
- While the sauce is cooking, in a food processor, add all of the cheeze ingredients and blend together.
- When the eggplant is done. In 9"X10" glass casserole dish, layer by starting with tomato sauce, eggplant, then cheeze. Lastly coat the top with the remaining bread crumbs. Place in oven and bake for 20 to 25 minutes or until bubbling hot and brown on top.
- Top with fresh parsley if you want.
Nutrition Facts : Calories 356.6, Fat 11.4, SaturatedFat 1.8, Sodium 684.7, Carbohydrate 52.8, Fiber 11, Sugar 13.9, Protein 14.9
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