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Melissa Athena
Melissa Athena

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Two plates of vegan eggplant Parmesan served over pasta, topped with sauce and vegan cheese. The image has a text overlay that reads 'Vegan Eggplant "Parmesan"'.
A clear glass bowl filled with peeled and sliced eggplant pieces, ready for the next step in the vegan eggplant Parmesan recipe.
Sliced eggplant soaking in salty water in a clear glass bowl, with a white plate placed on top to weigh down the eggplant.
A cutting board with chopped red and green peppers, next to a pot on the stove containing cooking onions, carrots, and celery.
A pot of cooked vegetables (onions, carrots, celery, peppers) on a stovetop, with a carton of 'Tomate Frito' (fried tomato sauce) next to it.
A hand holding a bottle of 'KOIPE SOL' sunflower oil, positioned above a frying pan with oil, and a bag of tricolor pasta in the background.
Four slices of eggplant coated in seasoned flour on a white plate, with a bowl of plain sliced eggplant visible in the background.
A kitchen scene showing fried eggplant slices in a pan, a pot of tomato sauce, and a pot of pasta cooking on the stovetop.
A hand holding a package of 'PARVEGGIO grated' vegan cheese, with fried eggplant and sauce visible in the background on the kitchen counter.
A baking sheet lined with parchment paper, holding multiple baked eggplant slices topped with tomato sauce and sprinkled vegan cheese.
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Vegan Eggplant “Parmesan”

I made this super delicious vegan eggplant Parmesan last nights I used the eggplants from too good to go and peeled and sliced them. I soaked them in salty water for 30 minutes with a plate to weigh them down. Then I chopped and cooked onions, carrots, celery and peppers in olive oil. Next I added tomato sauce with seasonings, basil, parsley, black pepper and garlic powder. I drained the eggplants and dredged them in seasoned flour and fried them in sunflower oil til browned. I placed them on a baking sheet with a little of the sauce and vegan “Parmesan” cheese and baked for a few minutes. I topped them onto pasta with more sauce and the vegan cheese. It was sooooo yummy. A bit more complicated than I usually cook but so worth the little bit of extra effort. #lemon8diarychallenge #lemon8food #veganplantbased #lemon8foodcoupon #budgetmeals #vegan #plantbasedfood #veganrecipes #vegandinner #healthylifestyle2024 @Lemon8 Food

2024/9/12 Edited to

... Read moreHey foodies! After diving into my delicious vegan eggplant parmesan adventure, I wanted to share some extra tips and tricks to help you perfect yours, and maybe even make it a little easier or healthier next time! Mastering Your Eggplant Prep The original recipe mentioned salting the eggplant, which is a fantastic first step! I've found that soaking in salty water, or even just sprinkling salt on slices and letting them 'sweat' for 30 minutes, truly helps draw out excess moisture and bitterness. This is key for ensuring your eggplant doesn't turn out soggy. After salting, gently pat them dry with a clean kitchen towel before dredging. If you're looking for a lighter option than frying, try baking or air-frying your eggplant slices until golden brown before assembling. A little spray of olive oil and a hot oven (around 400°F/200°C) can work wonders! Finding Your Perfect Vegan 'Parmesan' The 'vegan Parmesan' really brings this dish together! There are so many great options out there. If you're looking for a quick and easy solution, many grocery stores now carry excellent store-bought vegan Parmesan alternatives that grate beautifully. For a homemade touch, you can whip up a simple nutritional yeast-based 'parm' by blending nutritional yeast with cashews, garlic powder, and a pinch of salt. Nutritional yeast not only provides that cheesy flavor but also offers a good source of B vitamins, including some forms of B12, which is super important for vegans to consider in their dietary intake. Remember, while nutritional yeast can contain B12, it's always good to check labels for fortification or ensure you're getting enough through other fortified foods or supplements. Spice Up Your Sauce & Beyond While a classic tomato sauce with basil and garlic is always a winner, don't be afraid to experiment! Adding a pinch of red pepper flakes can give it a nice kick, or a splash of balsamic vinegar can deepen the flavor. For a truly rich sauce, let it simmer longer on low heat. And who says eggplant parmesan is just for pasta? It's amazing in a crusty sub roll, layered in a lasagna, or even served as a standalone main dish with a fresh green salad. Budget-Friendly & Waste-Reducing Tips Just like using 'Too Good To Go' eggplants, keeping an eye out for seasonal produce deals can make this dish even more budget-friendly. Don't toss those veggie scraps either! Carrot and celery ends, onion peels – they can all go into a freezer bag to make a delicious homemade vegetable broth for your next soup or sauce. Making vegan eggplant parmesan might seem like a bit of an effort, but trust me, the reward of a hearty, flavorful, and completely plant-based meal makes it absolutely worth it every single time!