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Vegan kitchen-vegan, gluten-free eggplant parmesan

Vegan, gluten-free parmesan, served with gluten-free pasta and asparagus
Vegan, gluten-free parmesan, served with gluten-free pasta and asparagus
by Vincent Gerbino

Eggplant Parmesan doesn't have to be a thing of the past when you go vegan. Even if you’re not vegan, this recipe is a culinary pleasure that’s a lot lighter without the cheese and still true to its heritage. Like the original Italian recipes, this one does take a little bit of work, so give yourself a couple of hours to do it right. You’ll be glad you put in the time, and so will those who share your in your feast.

Gluten-free flour makes an excellent breading for fried eggplant and requires no special handling. Flax seed mixture works quite well for an egg substitute in this recipe as well.

Ingredients for gluten-free eggplant parmesan

· Two large eggplants, skinned

· Six substitute eggs made with flax power and water to coat eggplant for breading

(per egg, one tbs. of flax powder per three tbs. warm water)

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· Two tbs. sea salt

· ¼ cup of olive oil

· 48 oz. traditional spaghetti sauce

· One batch of vegan ricotta cheese-

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· Vegan egg substitute (for ricotta cheese-this is separate from the flax eggs for the breading)

Click here for recipe pre instructions

· Two cups of Gluten-free all-purpose baking powder

It is best to make the vegan egg substitute and vegan ricotta cheese right after skinning and salting the egg plant

After you’ve made each of these ingredients once, it will be easy to repeat the task. We chose Jenn Shargin’s recipe from her cookbook Veganize This! For the egg substitute because it was the best among three we tried.

For gluten-free flour, we used Bob’s Red Mill brand because it is readily available at most grocery stores.

Prepping Instructions

Skin the two eggplants and cut into slices no thicker than a quarter inch. Place slices in a large colander and sprinkle each layer with salt. Place a plate on top of the eggplant and add some weight on top, such as a large bowl of water and let sit for 45 minutes. Pat dry with a clean towel after.

Prep the vegan egg substitute for the vegan ricotta and then prep the vegan ricotta. Then prep the flax powder egg substitute in a bowl large enough so that you can dunk the eggplant slices. Put the gluten-free flour in bowl as well.

In a large skillet, heat the oil to a medium heat. When oil is warm, you can start cooking the eggplant slices. Heat your over to 375 degrees.

Coat each eggplant slice in flax/water mix and then coat in flour and fry in the oil until golden brown. Lay in glass baking dish on a coating of tomato sauce. Once you have a full layer of eggplant slices, coat the layer with tomato sauce and a quarter inch of vegan ricotta. Cover with another layer of eggplant and sauce. This recipe usually fills two 8” square, glass baking dishes.

Bake for 15-30 minutes.


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