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We have always enjoyed Eggplant Parmesan and breaded eggplant but had never tried frying it ourselves at home. We are kind of averse to frying things because, let's face it, it's not the healthiest way to prepare food. But... it is mighty tasty! This recipe is a keeper. The fresh basil added into the panko or crumbs (whichever you decide to use) compliments the eggplant so well. A match made in heaven! If you're really scared of frying/don't want the mess/want to be healthy you can bake these at 425C for 12-15 each side on a baking sheet in the oven.
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Vegan Eggplant Parmesan
Adapted from Veglicious!
Ingredients:
1 large globe eggplant
salt
1/2 cup White whole wheat pastry flour
zest of one large lemon
1/2 tsp. granulated garlic
1/2 cup almond (original unsweetened) milk
1 tbs. Cornstarch (or tapioca flour)
1 3/4 cup panko OR vegan Italian Breadcrumbs (store bought) – we did half of the eggplant in panko and the other half in breadcrumbs
1/4 cup finely chopped basil
salt
1/2 cup White whole wheat pastry flour
zest of one large lemon
1/2 tsp. granulated garlic
1/2 cup almond (original unsweetened) milk
1 tbs. Cornstarch (or tapioca flour)
1 3/4 cup panko OR vegan Italian Breadcrumbs (store bought) – we did half of the eggplant in panko and the other half in breadcrumbs
1/4 cup finely chopped basil
canola oil for frying
Directions:
Slice the eggplant into 1/4" thick cutlets. Rub the slices with a couple tablespoons of salt, and set in a colander for about an hour. Rinse and dry well. Prepare the flour, soy milk, and panko mixtures (as separated in the list above) into three dishes (like a little assembly line). Lightly coat a slice with flour, dip into the soy milk, then cover in panko or breadcrumbs (pat it on). Set aside on a plate and repeat until all slices are coated.
Heat a skillet over med-high heat with about 1/4" of oil. Gently place a few slices into the pan at a time, and cook for about 2 minutes on each side, until browned. Remove with tongs and place on a cooling rack sheet lined with paper towels to drain the oil. You'll have to keep adding oil after every couple batches. We then transferred the eggplant to a baking sheet and placed them in the oven to stay warm/crisp up a bit at 250C as we were frying the rest.
Sprinkle with lemon juice and serve with your favorite marinara sauce and pasta.
Directions:
Slice the eggplant into 1/4" thick cutlets. Rub the slices with a couple tablespoons of salt, and set in a colander for about an hour. Rinse and dry well. Prepare the flour, soy milk, and panko mixtures (as separated in the list above) into three dishes (like a little assembly line). Lightly coat a slice with flour, dip into the soy milk, then cover in panko or breadcrumbs (pat it on). Set aside on a plate and repeat until all slices are coated.
Heat a skillet over med-high heat with about 1/4" of oil. Gently place a few slices into the pan at a time, and cook for about 2 minutes on each side, until browned. Remove with tongs and place on a cooling rack sheet lined with paper towels to drain the oil. You'll have to keep adding oil after every couple batches. We then transferred the eggplant to a baking sheet and placed them in the oven to stay warm/crisp up a bit at 250C as we were frying the rest.
Sprinkle with lemon juice and serve with your favorite marinara sauce and pasta.
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