Eggplant Parmesan

Sweet Pea Living | Plant-Based | Vegan

My husband and I have switched to a more plant-based diet (additional info on that coming soon). Since the switch, I have tested out as many vegan and vegetarian recipes as I can. For those of you who follow me on Instagram, you probably already know how insanely excited I  have been about this Eggplant Parmesan recipe. I even skipped ahead a few weeks on the blog to make sure that I got this post out as quickly as possible. I am officially calling this is my new favorite meal and I hope you agree!

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There are countless ways to make Eggplant Parmesan, but most of them start in a similar way. After reading (and becoming overwhelmed by) all the different ways to dry out eggplant slices, I referred to my friend Lydia’s technique for this recipe. She has been making Eggplant Parmesan for years and always has the best cooking advice for me. She suggested I dry out the salted eggplant for about 20 minutes before dinnerㄧbut you could definitely extend the time if you have it!

Sweet Pea Living | Plant-Based | Vegan

This recipe was inspired by when my husband and I went to visit my aunt and uncle’s beautiful garden last weekend. Every summer they harvest an abundance of delicious vegetables and selflessly give them to family and friends. I am so thankful for the eggplant, tomatoes, and peppers that we have been feasting on for the last week! They seemed like the perfect opportunity for this recipe and it’s no surprise that it is one of the best on this blog!

 

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This Eggplant Parmesan tastes even better than it looks and is SO good for you. I cannot wait for you to try it, so don’t wait too long! When you make this dish, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos! I cannot wait to see and hear about how much you love it.

Eggplant Parmesan


AuthorSweet Pea LivingDifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

INGREDIENTS
 2 medium eggplants
 1 tsp sea salt
 1 cup whole wheat flour
 1 cup unsweetened plain almond milk
 1 tbsp ground flax seed
 1 cup bread crumbs
 1 tsp garlic powder
 1 cup avocado oil
 8 oz whole wheat spaghetti
 2 cups marinara sauce

INSTRUCTIONS
1

Slice eggplant into thin rounds.

2

Line a baking pan with a dish towel. Place sliced eggplant on the dish towel and sprinkle with salt on both sides. Lay a second dish towel on top of the slices to draw out the moisture and bitterness. Let sit for 30 minutes.

3

Prepare three bowls for your dredging station: flour, almond milk with flax seed, and bread crumbs with garlic powder.

4

Boil a pot of water for your noodles.

5

Rinse eggplant slices off with water. Then, dip eggplant slices in flour, almond milk mixture, and breadcrumbs. Place 3-4 slices into a hot cast-iron skillet with 2-3 tablespoons of avocado oil. Cook for 3 minutes, flipping halfway through. Move cooked slices to a warming plate. Be sure to replenish your avocado oil between batches.

6

Cook your pasta and prepare your marinara sauce.

7

Serve your pasta with eggplant slices and top with marinara sauce. Garnish with parsley or cheese and enjoy!

Ingredients

INGREDIENTS
 2 medium eggplants
 1 tsp sea salt
 1 cup whole wheat flour
 1 cup unsweetened plain almond milk
 1 tbsp ground flax seed
 1 cup bread crumbs
 1 tsp garlic powder
 1 cup avocado oil
 8 oz whole wheat spaghetti
 2 cups marinara sauce

Directions

INSTRUCTIONS
1

Slice eggplant into thin rounds.

2

Line a baking pan with a dish towel. Place sliced eggplant on the dish towel and sprinkle with salt on both sides. Lay a second dish towel on top of the slices to draw out the moisture and bitterness. Let sit for 30 minutes.

3

Prepare three bowls for your dredging station: flour, almond milk with flax seed, and bread crumbs with garlic powder.

4

Boil a pot of water for your noodles.

5

Rinse eggplant slices off with water. Then, dip eggplant slices in flour, almond milk mixture, and breadcrumbs. Place 3-4 slices into a hot cast-iron skillet with 2-3 tablespoons of avocado oil. Cook for 3 minutes, flipping halfway through. Move cooked slices to a warming plate. Be sure to replenish your avocado oil between batches.

6

Cook your pasta and prepare your marinara sauce.

7

Serve your pasta with eggplant slices and top with marinara sauce. Garnish with parsley or cheese and enjoy!

Eggplant Parmesan

Sweet Pea Living | Plant-Based | Vegan

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