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  • Genevieve Short

Mouth-watering Vegan Eggplant Parm


1 medium eggplant

1 cup breadcrumbs (I like to make my own with millet bread)

1/2 cup soy milk (or any nut milk)

1/4 cup unbleached flour

4 tbsp. vegan parmesan cheese

1 tsp. cornstarch

1 tsp. oregano

1 tsp. basil

1/2 tsp. salt

1/ tsp. pepper

Olive oil for baking or frying

Homemade Bread Crumbs

4 slices millet bread (enough for this eggplant recipe)

Toast bread and tear into small pieces.

Place pieces on a baking sheet and place in oven at 200° for about 15 minutes or until they are very crispy.

Remove from oven and place in food processor and blend until you have breadcrumbs.

Cut eggplant into thin slices.

Mix breadcrumbs, oregano, basil, half of the parmesan cheese and salt and pepper together in a shallow dish.

Mix milk and cornstarch together in a shallow bowl.

Place flour in another bowl.

Start by coating eggplant in flour, next place eggplant in milk and cornstarch mixture and finish by completely coating it with the breadcrumbs mixture.

Fry over medium heat in skillet with olive oil until eggplant is thoroughly cooked and browned on both sides. It can also be baked on a baking sheet coated with olive oil in oven at 350° until golden brown.

Serve with spaghetti and tomato sauce. Sprinkle remaining parmesan on top.

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