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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 583.5
  • Total Fat: 43.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 677.4 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 14.0 g
  • Protein: 15.6 g

View full nutritional breakdown of Vegan, Wheat-free Eggplant Parmesan calories by ingredient
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Vegan, Wheat-free Eggplant Parmesan

Submitted by: BEBEKAH

Introduction

This recipe was an experiment that took me by surprise with its deliciousness! It tastes just like the EP I used to make with breadcrumbs, flour, and real cheese.
To make this gluten free, just be sure to use a gluten-free sauce.
For best results, plan ahead so you can sweat the eggplant before starting food prep for this meal.
This recipe was an experiment that took me by surprise with its deliciousness! It tastes just like the EP I used to make with breadcrumbs, flour, and real cheese.
To make this gluten free, just be sure to use a gluten-free sauce.
For best results, plan ahead so you can sweat the eggplant before starting food prep for this meal.

Number of Servings: 6

Ingredients

    4-5 medium/small eggplants, sliced very thin, with skin
    ~ 3 tsp. EnerG Egg Replacer mixed into
    1 cup Silk Soymilk (Plain)
    ~6 Tbsp. nutritional yeast, in a wide dish or plate
    1 cup olive oil, in frying pan. May need more to fry, but it will not all end up in final product.
    ~ 4 oz. Soysation soy shredded cheese, mozzarella flavor
    6 big leaves of arugula, or more if you like the strong flavor, torn into pieces
    10 leaves of basil, torn in halves
    1 jar or most of a jar of spaghetti/marinara sauce

Directions

For best results, I like to start about 2 hours earlier on the eggplant. Just slice them into very thin slices, lay in a single layer on pieces of brown paper bag (paper towels would also work), sprinkle with salt, cover with another layer of paper, and put something heavy on top. Leave for 1-2 hours. When ready, you will see that the salt has drawn out moisture from the eggplant, which will make it more tender. Wipe moisture and salt off of eggplant slices and they are ready to use.
Heat oil in skillet/pan until shimmering. Dip each slice of eggplant first in the egg replacer/soymilk mixture, and then in the nutritional yeast to coat. Drop into the skillet and fry about a minute on each side, until golden brown. Remove eggplant to drain. I like to use the brown paper bag on top of a cooling rack to absorb excess oil.
Spread 1/2 cup marinara sauce in bottom of a small casserole dish (8x8 is fine). Place a layer of eggplant in dish. Sprinkle some bits of arugula leaves, basil leaves, and soy cheese over this layer. Spread another layer of marinara sauce over this and repeat layers until all ingredients are used. End with a layer of cheese for best results so that leaves are not burned on top.
Bake at 350 for 30 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user BEBEKAH.






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