Go Back

Vegan Eggplant Parmesan- Elizabeth Fresse

Print Recipe Pin Recipe
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 Eggplant peeled and sliced
Batter
  • 1 cup milk or water
  • 3/4 cup whole wheat flour GF option: All Purpose GF Flour
  • 1 tsp salt
  • 1 tsp Oregano
  • 1 tsp parsley
  • 1 tsp basil
  • Other Seasonings to taste
  • 2 cups breadcrumbs GF option: GF Panko Breadcrumbs
  • pasta sauce

Method
 

  1. Preheat oven to 450
  2. Peel and Slice eggplant (or zucchini squash)
  3. Mix all ingredients for batter together till smooth.
  4. Dip slices of eggplant in batter, then into breadcrumbs; set on cooking tray.
  5. Bake at 450 for 8 minutes on each side.
  6. Once baked, pour just enough pasta sauce to cover the bottom of 9x13 baking dish. Then place eggplant into dish and cover everything with remaining sauce.
  7. Place back in oven for another 15 minutes or so and serve right away.

Tried this recipe?

Let us know how it was!