When a vegan girl meets an Italian guy who likes his home cooked meals rich and hearty, just like his grandma always made…she improvises! My husband and I love good food, and when we first met, he asked me if I cook. I must admit I was a little nervous to tell him I do. I needed to show him that all of his Italian dishes can be recreated into healthy vegan meals. When he first bit into my Vegan Eggplant Parmigiana, he fell in love…with the food and me of course! 🙂
Now we are married with a baby boy and I create many of my husband’s family recipes without the meat and cheese and he practically licks his plate clean. My baby boy is definitely an Italian vegan at heart and loves his sauce so much!
Fresh, organic ingredients is key to any amazing meal, especially this one. I like to choose beautiful organic eggplant and love Cento tomatoes. They really make a difference! My Vegan Eggplant Parmigiana is simple to make and can even be served as an appetizer when hosting a dinner party.
VEGAN EGGPLANT PARMIGIANA
Prep and Cook Time: 1 hour
3 medium eggplants, peeled and sliced into 1/4 inch thick slices
dash of salt
2 cups Panko breadcrumbs
1/2 cup vegan parmesan
1/2 cup gluten free flour
1 cup almond milk
1 T cornstarch
2 cup organic olive oil
1/2 cup chopped fresh basil
3 cloves garlic
1 t crushed red pepper
1 24 oz can Cento crushed tomatoes with basil
2 T tomato paste
8 oz Cappellini (I use gluten-free angel hair pasta)
Begin making sauce first. I like to cook this sauce on low for a few hours.
Add olive oil to saucepan over medium heat.
Saute garlic, basil and crushed red pepper for a few minutes until garlic is golden.
Add Cento tomatoes, bring to boil and then reduce heat to low and let simmer for 30 mins to a couple of hours, stirring often.
Half way through cooking time, crush the tomatoes and add tomato paste. Continue simmering.
Preheat oven to 375 degrees.
Peel and slice eggplant into 1/4 inch thick slices. Sprinkle a dash of salt on the eggplant to draw out water.
In a medium bowl, combine vegan parmesan and bread crumbs together. (Or you can use just bread crumbs alone)
Combine almond milk and cornstarch in a small bowl. (You can also use egg replacer and water)
Heat olive oil in skillet or cast iron pan over medium high heat.
Dip eggplant slices in milk mixture, then dip in bread crumb mixture.
Brown eggplant slices to pan and cook until golden brown on each side, approximately 8 mins total.
Add browned eggplant slices to foil lined baking sheet, and add sauce to each round. Add extra vegan parmesan to each round.
Bake for 15-30 minutes.
If serving with pasta, boil a pot of water and cook pasta according to directions.
Serve eggplant alone or over pasta with a generous serving of sauce and extra vegan parmesan and basil for added color.
Mama on the Glow