Eggplant Parmesan w/ Homemade Italian Buns (Vegan)

I had leftover cauliflower crockpot bolognese from the other day when I smothered some homemade potato wedges with it and remembered eggplants exist.

I’m not a huge eggplant fan, but these turned out so damn good y’all! Definitely a repeat recipe in this household!

Be sure to watch my video for more tips and fun!

Italian Buns


  • 1 packet active dry yeast
  • 1 tbsp sugar
  • 1/2 cup warm water
  • Flax egg (3 tbsp warm water + 2 tbsp ground flax seed)
  • 3 cups flour
  • 2 tbsp Italian seasoning
  • 1/2 cup nondairy milk
  • 2 tbsp plant based butter, melted


  1. In a large bowl, mix together the yeast, sugar and water and set aside to bloom. While that’s happening, you can also mix together your flax egg and set aside.
  2. Mix together the flour and Italian seasoning and set aside.
  3. Add flax egg mixture to nondairy milk and melted butter, then mix together and add that to the bloomed yeast and stir.
  4. Add the flour and mix until a shaggy dough forms and pour out onto a lightly floured surface and knead dough for about 5 minutes, then shape into a large ball and put back into your bowl to rise until doubled in size
  5. Cut risen dough into 8 pieces and roll into balls and place into a greased bowl 13×9, cover and let rise again about another hour
  6. Bake in a 375°F oven for about 20 minutes



  • 2 eggplants, peeled and cut into thick rounds
  • 1/2 cup chickpea flour
  • 1/2 cup nondairy milk
  • Panko
  • Italian seasoning, garlic powder, onion powder, black pepper
  • Vegan Parmesan (I used follow your heart)


  1. Preheat oven to 400°F
  2. Season both sides of the eggplant rounds and chickpea flour with garlic powder, onion powder and black pepper
  3. Add nondairy milk to seasoned chickpea flour and mix
  4. Add Italian seasoning and vegan parm to panko and mix
  5. Dip each round into the chickpea mixture, then the panko/parm mixture and place on a greased baking sheet
  6. Bake for about 30 minutes, flipping halfway

Assemble everything with your favorite red sauce or my cauliflower bolognese and enjoy!


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