I’ve never even really had chicken Parmesan when I wasn’t a vegan/vegetarian. Greggy asked for it because he heard people talk about it one time and has never had eggplant! So, here we go!
Eggplant Parmesan Virgin! And I nailed it, I must say!
Mine was vegetarian tonight, but you can obviously use a vegan egg replacement, or my favorite, just some EVOO. You just need to get your panko to stick to the eggplant. And then you can use the vegan version of cheese!
- 1 eggplant
- 1 box of noodles of your choice
- 1/4c + 2 tbsp Parmesan Romano cheese (or nutritional yeast for no bullshit vegans maybe)
- 8oz fresh mozzarella (or vegan mozzarella, I’ve seen a great cashew mozz cheese recipe on Pinterest I haven’t tried yet)
- 1 c Italian panko crumbs
- 1 jar spaghetti sauce of your choice, I personally like the onion and garlic
- 2 eggs (or egg replacement or just EVOO)
- 1/4 c flour
- Preheat your oven to 400 F degrees.
- Thickly cut your eggplant.
- Put 3 bowls in a row. Put your flour in the first one, eggs in the second, and your panko plus 2 tbsp Parmesan Romano in the third. Add a little salt and pepper to your flour if you have it on hand.
- Using one hand for the dry and one for the wet, pick up your eggplant and coat it in the flour with one hand. Then put it in the egg. Use your other hand to get the eggplant coated and then put it in the panko mixture. Switch back to your dry hand to get it coated in panko and place on a greased cooking sheet. Repeat for all eggplant slices.
- Bake eggplant for about 30-35 minutes.
- While the eggplant is cooking, cook your pasta according the package directions. When it’s done and has been strained, return it to your pot and add the spaghetti sauce and Parmesan cheese.
- Once your eggplant is done, add a slice of mozz cheese to each slice and broil until cheese is melted and a little bubbly. Keep an eye on it because it can burn quick!
- Put pasta in bowl and top with eggplant slices. Or get creative with your plating! 👇🏼