One of my favorite sandwiches, eggplant parm is also great with pasta and some marinara sauce. It’s quick–just slice, dunk, and bake! I’ve included the ingredients for the parm-like topping too.
Eggplant “Parmesan”
Makes a great sandwich or addition to spaghetti.
Ingredients
Eggplant Parm
- 1 eggplant
- 1/4 cup flour
- 1/2 cup unsweetened plant milk
- 1 teaspoon cornstarch
- 1 cup panko breadcrumbs
- 2 tablespoons vegan parmesan recipe below
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/4 teaspoon salt
Vegan Parmesan
- 3/4 cup raw cashews
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- pinch cayenne
- 1/4 teaspoon oregano
Instructions
Eggplant
- Preheat the over to 400° F. Prepare a baking sheet –lightly oiled, or silicone mat, or parchment paper.
- Slice the eggplant, about 1/2-inch thick.
- Mix the flour, milk, and cornstarch together in one bowl.
- Mix the panko, parm, basil, oregano, and salt in a second bowl.
- Dunk each slice of eggplant in the flour/milk bowl, then the breadcrumbs bowl, and place it on the baking sheet.
- Bake 25 minutes.
Vegan Parm
- Place all ingredients in a food processor and blitz until it's a fine meal with some nutty bits.
- Transfer to a jar. Refrigerate to keep fresh.
Notes
For a sandwich, place 2-3 slices on a crusty roll, drizzle with warmed marinara sauce and sprinkle with extra parm. I like to add a little shredded cabbage for crunch but that’s just me!