Fancy and so Delicious! Try white eggplant, the taste is so light. Mmmm. Oh my goodness! I used to be addicted to the trader joe’s frozen eggplant parmesan but too many ingredients in it for me! xo. Eggplant has always been intimidating and confusing though so I look forward to mastering it :). Thank you!!! If you peel the eggplant you will lose a lot of the bitterness. love this recipe thank you some much for all the hard work that goes into your recipes, keep them coming!!!! I usually avoid making eggplant Parmesan because it never taste like the restraunts. Awesome recipe! I live for eggplant. I’ve read several articles online that say as long as the eggplant is young and firm salting is not necessary. My girls (11 & 7) didn’t like OG version, but went back for seconds of yours! I’m sure that food scientists can tell me 5 ways that this is bad, but it’s worked for me! It did take longer than I expected, but totally worth it. I still salt and drain tho, to get rid of excess liquid. I must admit that I was intimidated and skeptical about this recipe, however it turned out to be very delicious. I made this last night. I was worried that it would taste funny because I only had sweetened almond milk, but you couldn’t tell at all. Hi , The best eggplant parm I have EVER made! It’s delicious! xo. These reheated well also. 375deg for 8 minutes then flip and cook for 3 to 5 minutes. Once I took a bite, I quickly ate it all. Thank you so much!!!! I wasn’t looking for a vegan recipe, but my husband had used the last eggs for breakfast this week and we were out! I did a little alteration for the sauce and added a little beyond meat to it and just a little garlic. The eggplant was actually perfect!!! (not a lot of vegan meals make my mouth water… but this one does!!) I didn’t want to rinse so much that i put back all the moisture i was trying to remove. Topped with basil and was spot on. Thank you for being so awesome! The eggplant mac n cheese is delish. Thanks for the wonderful recipe! I will be making this again! Also, my eggplants are the Rosita variety, home grown in SW Florida. If anyone hasn’t signed up for email notifications, they should! xoxo. So I have been learning to try my favorite dishes vegan and wow this was so delicious! Thanks for sharing! Made oat milk, blended them for oat flour, and processed them into crumbles. And yes! Reduce heat to medium low. Out of the the countless recipes I l have tried, they are always amazing. They “toasted” up very nicely and were perfect as leftovers. Once done cooking, drain pasta and cover with a towel to keep warm. Thanks so much for the lovely review, Renee. I’ve only had eggplant once before, and it was only okay. Thanks for the recipe! Place coated eggplant on the baking sheet. PS- the naked eggplant was amazing all on its own sans breaking too. Did a double batch of the eggplant for the first time tonight. I was very excited about trying this recipe, so I’m sorry to give a less-than-glowing review. I had cut my eggplant thinner and it decreased the cooking time and still made them crispy. I absolutely loved this recipe! My only dilemma… when I am taking the eggplant out of the oven to fry in a pan and brown… I find that it doesn’t brown up very well unless I use a LOT of oil. It turns out beautifully every time. Hubby is not an eggplant fan so I fixed him a chicken breast using the same method and baked them together (we are not vegetarians). I knew I wasn’t going to be able to eat it all at once so I battered all of the eggplant, cooked what I was going to eat then ad then refrigerated the rest; they still came out fresh when cooked! Absolutely delicious! Looking forward to looking around your site for more yummy dishes! I just ran out of milk, I do have some aquafaba (brine from canned chickpeas ) can i use as a egg substitute? Made it tonight and it was awesome. Add dollops of the vegan mozzarella or sprinkle some vegan parm and serve. I don’t typically like Italian food, but couldn’t stop eating this! Hmm, perhaps it’s different palettes! It was filling without being too heavy and pleased even my four year old picky eater. Recipe is simple! For some reason, eggplant used to intimidate me. if the mixture is too thick, add 1/2 cup water. Thanks for sharing your experience! I’m trying different vegetables that I would never have tried before to make. I plan on making this for my family ASAP, but could I maybe crisp up the panko covered eggplant before they go into the oven? Do you think reheating and serving would be just as delicious ? And none of them claimed to like eggplant before this dish. Partially cover and continue to cook for another 6 to 8 minutes. Thank you My favorite dish, Now I can make Healthy version. Without the real Parmesan, obv. Set aside. I made this today with lentil pasta. Hope you love it, Tina! Thanks Paulette- so kind! I am not an eggplant lover, but this was seriously delicious! I love all your recipes and belive it or not I have made Three from your site this week alone. Although we’re back to a more flexitarian diet with occasional meat and dairy now, this recipe is still going to be made often- so happy it won us over on eggplant, which is a vegetable we’d never liked before. Was wondering if the I could make a nice big batch and freeze them. I only recommend products I love and it helps keep this website running! Absolutely PHENOMENAL. Blend everything under mozzarella cream until smooth. I made this and loved it! I was thinking of making it the day of just sort of keeping it warm and bringing it over and heating up the sauce. Spray oil on top. Hopefully this helps someone! I will definitely make it again and again. 10 out of 10, would recommend! I hope you give this a try! We’re so glad you enjoyed it, Allison! It turned out delish and I think a major part was the coating. Also, we did reheat leftovers for lunch. We made sandwiches out of it and I added some bocconcini balls. Thank you. Just FYI. On The eggplant! My husband went crazy for it too. Wanted to prepare eggplant for Christmas along with the traditional meal and saw this recipe! seen. However, once I took a bite I didn’t want to stop munching on it. Thank you for the recipe oh btw I am vegan so I substitute the eggs for Just Eggs,use plant milk and nutritional yeast and vegan mozzarella. But, having said that. Two of my absolute favorite recipes utilizing eggplant have been my Cashew-less Vegan Queso and my Eggplant and Caramelized Onion Dip. I’ll show you how simple & easy plant-based eating can be. Saving this one! Vegan Food Blog with Healthy and Flavorful Vegan Recipes, Vegan Eggplant Parmesan Recipe. If you try it, let me know how it goes! This was delicious. Baked them again with the coating on it…ROCKSTAR! great recipe. I have never cooked with eggplant so your comment was perfect timing! Thank you so much for this recipe. Would definitely make again! Thank you!! Amazing! Thanks so much. The crispier eggplants were the best in my opinion so, next time, I’ll crisp them all more in the frying pan. Any particular flavours you’d recommend? 2) I made a few by just spraying them with oil and putting them back in the oven. I also put some pesto on my noodles. I just reheat the eggplant slices in the toaster oven while reheating pasta in the microwave. Dip each eggplant slice in the batter, make sure to coat both sides, place the slices on the baking … I made this because my fave Italian restaurant was not serving eggplant parmigiana during the Covid-19 (limited menu). I’ve made this twice this week! For the Eggplant Parmesan, use gluten-free breadcrumbs instead of regular breadcrumbs and a mix of 2 tbsp rice flour, 2 tbsp oat flour and 2 tbsp cornstarch or potato starch instead of the all purpose flour. Made this recipe for dinner tonight (in bed now) really hit the spot we were: I’ve been meaning to write a comment (since 2016??) I was so scared to use eggplant and I never had it before but now it’s my favorite! The vegan bake is awesome I’m lactose intolerant so I skipped on the cheese, however; the dish came out wonderfully cooked . Learn how your comment data is processed. We are so glad you enjoyed it! We made this and it is awesome! I was amazed at how good it was with so few ingredients, and so similar to a traditional eggplant Parmesan. I had a pot of Chloe Coscarelli’s simple marinara in the fridge, and it was the perfect complement. Hello! We are so glad you both enjoyed it. I broiled the eggplant for 3 minutes at the end and it is nice and crispy. So glad you enjoyed it, Nicole! Thanks again! Thank you! I didn’t even want the pasta. Although it’s not a vegan cookbook, it has a lot of recipes that can be easily adapted to a vegan diet. Vegan Richa’s Everyday Kitchen (Print & Digital), Vegan Richa’s Indian Kitchen (Print & Digital), Vegan Eggplant Parmesan Recipe. It’s super helpful for us and other readers. I haven’t tried an air fryer but have heard good things about how they crisp things up! Couldn’t believe how good it was! 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! This recipe is fantastic! only thing I disagree with is that the leftovers aren’t any good! We’re so glad you enjoyed it, Mark! You can use premade portions for a much quicker meal. It was hardly any work but tasted amazing. It’s straight out of her beautiful new cookbook, Top With Cinnamon. For the Eggplant Parmesan, use gluten-free breadcrumbs instead of regular breadcrumbs and a mix of 2 tbsp rice flour, 2 tbsp oat flour and 2 tbsp cornstarch or potato starch instead of the flour. This dish is spectacular and so delicious. I used canned coconut milk, and I always air fry, but with some spritzing with olive oil , Thanks for sharing! I like the chickpea flour and have used that instead of almond flour when I ran out one time – it’s a very neutral flavor. Wow- that’s a lot of eggplant! I made a double batch of this and eat from it all week I cut mine 1” thick and just very lightly under cook it because I just pop 2 in air fryer with a little cheese for 5 mins to reheat and top it with a warm marinara sauce it is the best ever and the easiest. The eggplant was crispy on the outside and soft on the inside. My kids loved it and went back for seconds. Even though I had to swopped some of the ingredients for things that were non vegan-like, it all came together in the end. I made it for my girlfriends last night. This is the best cooking method for eggplant “parm” I’ve ever come across. During that 30 mins, I start the pasta water, put oil in my huge skillet & enjoy a glass of wine while I relax. We’re so glad you enjoyed it! I found this recipe on a Google search and it did not disappoint. WOW I did have a good size batch; so, I did an extra 3 mins in the air fryer for the eggplant on the bottom of the pile for an additional 2 mins. I had to cook longer at a little lower temp. I made this to the t and it is seriously delicious. Thank you for the recipe. I am making this tonight ! One extra eggplant in the fridge waiting to be turned into cheese sauce. This was so amazing. This was really good, and quite easy. I will definitely make this again. So I was having a real craving. Thank you so much. After making this recipe, I can honestly say this was easier than easy. I could honestly eat this once a week. Been a Vegan for over 2 years and LOVE it! cashews, flour, water, garlic powder, salt, onion powder, lemon juice, and miso. 2) We try to keep the oil to a minimum so instead of taking them out and pan frying (which i will do for special occasions no doubt) I just sprayed a little bit of cooking spray on top and turned the broiler on low toward the end. I have made this multiple times it is so easy and taste delicious, Thanks so much for the lovely review, Tam. Instead of pasta we paired the eggplant with spaghetti squash noodles and used Rao’s tomato basil sauce instead of making our own. Perfecto! Thanks so much for sharing! Might have browned more by airing more. This was phenomenal. I want to bring the eggplant to my aunt’s for christmas so we have something compliant to eat. It’s amazing! I’m not sure what went wrong but other then that tasty! Eggplant was the best eaten alone or full recipe. Thanks again for all your recipes! There have been zero eggplant fans in our house until tonight.

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