Plant-Based Eggplant Parm

I tried this amazing vegan eggplant parmesan on my trip to LA last fall, and have been wanting to make my own ever since. It was the first time I actually liked eggplant! Maybe there’s something about getting older that your tolerance to weird textures improves? Either way, I’m still a “no” for mushrooms, but this eggplant parm was 10/10!

This recipe is slightly modified from the Oh She Glows Every Day cookbook! So delish!

Vegan

Makes: 4-8 servings depending on how much you eat!

Prep & cook time: 45-60 minutes

Ingredients:

• 1 large eggplant, 1.5-2 cm thick each - optional to peel it first (we didn’t)

• 1/2 tsp sea salt or more if you like things salty

• 1 cup unsweetened unflavoured oat (or almond) milk

• 3/4 cup spelt flour

• 1 tsp apple cider vinegar

• Ground black pepper, to taste

• 1 tsp dried oregano

• 1 tsp dried basil

• Vegan parmesan:

  • 1.5 cups pumpkin seeds ground (I used 1.25 cups A+ Smoodees pumpkin seed powder instead! If you live in the GTA, use code SURAB22 to save when ordering from A+!)

  • 1/4 cup plus 2 tbsp nutritional yeast flakes

  • 1 tsp sea salt

  • 1-2 tsp garlic powder

• Cooked pasta (we used spaghetti)

• Marinara Sauce (can also use store-bought sauce)

  • 1/4 cup olive oil

  • 1 medium onion, diced

  • 6-8 medium cloves garlic, minced

  • 1 tsp salt

  • large can of crushed or diced tomatoes with juices

  • 1 tsp dried oregano

  • Ground black pepper

  • 1/2 cup fresh basil leaves (or add 1 tsp dried basil)

Directions:

1. Sprinkle each eggplant cutlet liberally with salt (we wash it later!). Place them in a large strainer and let stand for 20 minutes in the sink while the salt draws out the water. The eggplants will "sweat" during this time, so that they crisp up better when baked.

2. Preheat the oven to 450°F (230°C). Line 2 baking sheets with silicone mats or parchment paper.

3. In a medium bowl, whisk together the oat milk, flour, vinegar, salt, pepper to taste, oregano, and basil.

4. Prepare the parmesan:

   1. Grind pumpkin seeds coarsely (or use pumpkin seed powder).

   2. In shallow dish, combine pumpkin seeds, nutritional yeast flakes, salt and garlic powder.

5. Rinse the salt from the eggplant cutlets and pat dry with a dishcloth.

6. Dip a cutlet into the milk and flour mixture and gently tap off any excess. Immediately dip it into the parmesan, pressing down gently to make sure the parmesan adheres. Flip the cutlet and press the other side into the parmesan until coated. Sprinkle any bare patches with additional parmesan.

7. Place the cutlet on the prepared baking sheet and repeat with the remaining cutlets, setting them about 2 inches (5 cm) apart. Wipe your hands clean after coating every one or two. You may have batter left over at the end, but this is normal.

8. To make the sauce:

   1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and a pinch of salt and stir to combine. Sauté over medium heat for 4 to 5 minutes, or until the onion is softened.

   2. Stir in the tomatoes with their juices, oregano, salt, and pepper to taste. If using dried basil, add now. Simmer for at least 30 minutes, until the sauce thickens. It should reduce in volume by one-third to one-half.

   3. Remove from the heat and stir in the fresh basil. Taste and adjust the salt and pepper, if desired.

9. Bake for 16 to 22 minutes, flipping once halfway through, until golden and crispy. Watch closely toward the end of the baking time to ensure the cutlets don't burn.

10. Serve over cooked pasta topped with marinara sauce.

Note: To reheat leftover cutlets, bake for 5 minutes on each side at 450°F (230°C). Note that the cutlets will get soft in the fridge, so reheating in the oven is essential to crisp them up again!It also tastes even better the next day, so enjoy your leftovers and let me know in the comments or via Instagram how it turns out!

Much love,

Surabhi