Fun fact: eggplant is a fruit. The Merriam-Webster dictionary makes it crystal clear, saying, “anything that grows on a plant and is the means by which that plant gets its seeds into the world is a fruit”. So the fruit isn’t the plant itself but a reproductive organ that grows from the plant. Eggplant, it turns out, fits the bill. In botanical terms, eggplants are actually classified as a berry. Peas, cucumber, squash and pumpkin can all claim fruit as well.
Though their taxonomy puts them in the fruit category, they serve a vegetable role in the kitchen. Fruits are generally reserved for the latter half of the meal, or even dessert, while veggies are often part of the main course. Eggplant is no different. This recipe is a vegan spin on eggplant parmesan while retaining the texture and cheesy goodness of the original. Give it a go!
- Prep Time: 45 min
- Cook Time: 30 min
- Total: 1 hour 15 min
- 1 medium eggplant (as narrow as possible)*
- 1/4 cup unbleached all-purpose flour (or other flour of choice – GF for gluten-free eaters)
- 1 cup panko breadcrumbs (GF for gluten-free eaters)
- 2 Tbsp vegan parmesan (plus more for serving // or sub 1 Tbsp nutritional yeast per 2 Tbsp vegan parmesan)
- 1 tsp dried oregano (or double the amount if using fresh oregano)
- 1/4 tsp sea salt
- 1/2 cup unsweetened plain almond milk (or other neutral milk)
- 1 tsp cornstarch
PASTA + SAUCE
- 8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten-free)
- 2 cups marinara sauce
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
- Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
- Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
- Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.
- IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub avocado oil // adjust amount if altering default number of servings) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.
- While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.
- Once done cooking, drain pasta and cover with a towel to keep warm. Set aside.
- To serve: Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. Additional vegan parmesan cheese makes an excellent topper.
- Leftovers don’t really reheat well, so it’s best when fresh. See notes for additional tips on crispy eggplant!