VEGAN EGGPLANT PARMESAN FILLETS

Leave it to the Italians to turn a simple vegetable like eggplant into a heavenly masterpiece!  All the tomato sauce and gooey cheese will leave anyone satisfied, even the non-eggplant lovers.  Though this vegan version doesn’t have parmesan, you won’t even notice, nor will you care, it’s that good!  Surprise your family with this delicious dish and I recommend serving this with my Crispy Roast Potatoes and a Caesar Salad.

Preheat oven 350F

Measure the milk into a medium size bowl.  Mix breadcrumbs, Italian seasoning, garlic powder and dried parsley together in plate or bowl.

Cut off ends of eggplant.  Cut eggplant LENGTHWISE into ¼” thick slices.

Dip each slice in milk.

Then in the breadcrumb mixture.  Make sure each slice is well coated with breadcrumbs.  Place all slices on lined baking sheet and sprinkle with salt and pepper.

Bake for 20 minutes, flip and bake for another 20 minutes.

Spoon generous amounts of tomato sauce on each slice of eggplant and place back in oven for 3 minutes.

Remove from oven.   Set oven to broil.

Sprinkle generous amounts of mozzarella cheese on each eggplant slice.  Broil until cheese is melted, about 2 minutes.  Keep a close eye on them!

Garnish with fresh parsley or basil.  Serve immediately

Print
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VEGAN EGGPLANT PARMESAN FILLETS

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 mins.
  • Yield: 6 slices 1x
  • Category: main/side
  • Method: bake
  • Cuisine: Italian
  • Diet: Vegan

Description

Leave it to the Italians to turn a simple vegetable like eggplant into a heavenly masterpiece!  All the tomato sauce and gooey cheese will leave anyone satisfied, even the non-eggplant lovers.  Though this vegan version doesn’t have parmesan, you won’t even notice, nor will you care, it’s that good!  Surprise your family with this delicious dish and I recommend serving this with my Crispy Roast Potatoes and a Caesar Salad.


Ingredients

Scale
  • ½ cup plant-based milk (not coconut)
  • ¾ cup vegan gluten-free breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large eggplant
  • 1 jar tomato sauce (with basil)
  • 1 package vegan mozzarella
  • Fresh parsley or basil for garnish

Instructions

  1. Preheat oven 350F
  2. Measure the milk into a medium size bowl.
  3. Mix breadcrumbs, Italian seasoning, garlic powder and dried parsley together in plate or bowl.
  4. Cut off ends of eggplant.  Cut eggplant LENGTHWISE into ¼” thick slices.
  5. Dip each slice in milk and then in the breadcrumb mixture.  Make sure each slice is well coated with breadcrumbs.
  6. Place all slices on lined baking sheet and sprinkle with salt and pepper.
  7. Bake for 20 minutes, flip and bake for another 20 minutes.
  8. Spoon generous amounts of tomato sauce on each slice of eggplant and place back in oven for 3 minutes.
  9. Remove from oven.   Set oven to broil.
  10. Sprinkle generous amounts of mozzarella cheese on each eggplant slice.  Broil until cheese is melted, about 2 minutes.  Keep a close eye on them!
  11. Garnish with fresh parsley or basil.  Serve immediately.

 


Notes

Keywords: Italian vegan dish, vegan eggplant parmesan, gluten-free eggplant Parmesan, eggplant dish

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