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Eggplant Parmesan

What you need: 

Red sauce:
olive oil, as needed
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced, to taste
1 clove garlic, minced
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can tomato sauce
oregano, to taste
basil, to taste
rosemary, to taste
salt and pepper, to taste Eggplant:
1 eggplant, sliced 1/2" thick
nondairy milk, as needed (I use soy)
flour, as needed
garlic salt, to taste
salt and pepper, to taste
oregano, to taste
bread crumbs, as needed
vegan parmesan or mozzarella, to taste, optional

What you do: 

1. For sauce, saute onion and bell pepper in olive oil. Add in mushrooms, olives and garlic. Cook through. Add canned tomatoes with juice, tomato sauce and herbs, to taste. Let simmer while preparing eggplant.
2. Put a fresh skillet on the fire and heat 1/4" olive oil until smoking, turn down heat. Put milk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging; this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs.
3. Dip both sides of each eggplant slice into milk. Dredge in flour mixture. Dip into milk again, dredge again. Dip into milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.
4. Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan, if desired.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

This was the most delicius thing ever! I couldnt stop eating it. I made my own sauce and i didnt double dip the eggplant in the flour and soy miilk. My parents arent vegetarians but they loved it to and couldnt stop eating it.  ;)b

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Most store bought bread crumbs have milk and egg in them, so be careful. I use cornflake crumbs, they are really good and you can find them in the bread crumb section.

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;)b
ummm, where has this recipe been all my life???  This was fabulous!!  We had it with angel hair pasta and it was yummy!  This is being printed out and put in the recipe binder! 

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I made this last night without the breadcrumbs and it was REALLY good! The bf loved it! I will def be making it again. I suggest a little more garlic in the sauce but other than that it was great!

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I made this, my second time working with Eggplant. It is QUITE good!I very much altered the red sauce and put it all over some pasta. Perfect!

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wow! I've never had eggplant parmesan before and this was a great introduction to it.

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Okay I've never been able to make eggplant like they do in the restaurants, but this is how I made mine.  Frist, here is how I prepared the eggplant:
1. Washed it very throughly.
2.  Peeled the "hat" and skin off.  My potato peeler didn't work so just use a paring knife.
3.  Cut into 1/4" slices and rub down with salt and let air for at least 5 minutes.  Then right before use, rinse the salt off.

Like others, I just used store bought pasta sauce.  My grandma used all the breadcrumbs, so I used flax seeds and wheat germ (It made for a really nice crunch!).  I didn't use garlic salt, but I put minced garllic in my oil.  And I added dried onion and paprika to the flour mix.  Then I boiled spaghetti and mix it with sauce, threw it in a glass 9x13, topped it with the eggplant and baked for about 10min at 350.  It was okay but I wish my eggplant were mushier.  Maybe it wasn't ripe or maybe it need to be cut thinner. 

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I was low on ingredients (despite just going to the store), so I just did a flour, cornmeal, salt, basil, and cayenne mix...and used some soymilk (flour, milk, flour), fried some/baked some...mixed some basil, salt, and pepper into some canned tomatoes, and added a cheezy sprinkle. Turned out very well!

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I agree with Monkeychild! I've made Eggplant Parm before but never this outstanding. Frying the eggplant takes a while, but it's well worth it. I layered ingredients, including breadcrumbs and cheese. My husband wouldn't stop complimenting me on it. It's now one of our favorite recipes. Fantastic!

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I think this is the best eggplant I have ever eaten....yum!!! I also added a little vegan parm on at the end and used my own red sauce, but the eggplant was fantastic!!! yum!!

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