Eggplant Recipes Vegan
As a professional writer, I want to share with you some of the best eggplant recipes that are vegan-friendly. Eggplants are a versatile and delicious vegetable that can be used in a variety of dishes. Whether you are a vegan or just looking for a healthy and tasty meal, these recipes are sure to please.
Eggplant Parmesan
Recipes Information
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: Italian
- Aggregate Rating: 4.5/5
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups breadcrumbs
- 1/2 cup vegan parmesan cheese
- 2 cups marinara sauce
- 1 cup vegan mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F.
- In a shallow dish, combine the flour, salt, and pepper.
- In another shallow dish, combine the breadcrumbs and vegan parmesan cheese.
- Dip each eggplant slice into the flour mixture, then the breadcrumb mixture, shaking off any excess.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
- Bake for 20 minutes, flipping halfway through, until golden brown.
- In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom.
- Arrange half of the eggplant slices on top of the sauce, then top with another cup of marinara sauce.
- Sprinkle half of the shredded vegan mozzarella cheese on top of the sauce.
- Repeat with the remaining eggplant slices, marinara sauce, and vegan mozzarella cheese.
- Bake for 25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 324 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 1054mg |
| Total Carbohydrates | 49g |
| Dietary Fiber | 8g |
| Sugars | 9g |
| Protein | 13g |
Recipes FAQ
- Can I use regular parmesan cheese instead of vegan parmesan cheese?
Yes, you can use regular parmesan cheese if you are not vegan. - Can I make this recipe ahead of time?
Yes, you can assemble the eggplant parmesan ahead of time and refrigerate it until you are ready to bake it. - What is the best way to reheat leftovers?
You can reheat leftovers in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes. - Can I freeze this recipe?
Yes, you can freeze the assembled eggplant parmesan before baking it. Just cover it tightly with plastic wrap and aluminum foil before freezing. When you are ready to bake it, let it thaw in the refrigerator overnight before baking as directed. - What should I serve with eggplant parmesan?
Eggplant parmesan is delicious served with a side salad or garlic bread. - How many servings does this recipe make?
This recipe makes 6 servings.
Recipes Tips
When choosing eggplants for this recipe, look for ones that are firm and shiny with no bruises or soft spots. To make this recipe gluten-free, use gluten-free breadcrumbs and flour. You can also add some sliced mushrooms or roasted red peppers to make this recipe even more delicious.
If you are short on time, you can use store-bought marinara sauce instead of making your own. Just make sure to choose a vegan-friendly brand. To make this recipe healthier, you can use less oil when baking the eggplant slices or use an oil spray instead. You can also use less cheese or omit it altogether if you prefer.
Eggplant parmesan is a classic Italian dish that is sure to satisfy your cravings for comfort food. It is hearty, flavorful, and perfect for a cozy dinner at home. Give this vegan version a try and impress your family and friends with your culinary skills.
Roasted Eggplant and Chickpea Salad
Recipes Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Recipe Category: Salad
- Recipe Cuisine: Mediterranean
- Aggregate Rating: 4/5
Ingredients
- 1 large eggplant, cubed
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the eggplant, chickpeas, red bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and black pepper.
- Pour the dressing over the vegetables and toss to coat.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Bake for 25 minutes, until the vegetables are tender and lightly browned.
- Garnish with fresh parsley and serve.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 171 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |