Vegan Oven Baked Eggplant Parmesan
Hello & Happy Tuesday!!
For many of us plant based enthusiasts, we are drawn to eggplant parm while dining out. However, when dining out you never know what goes into your food and the eggplant is typically fried. While it’s fine to indulge and eat a fried food every now and again (no judgment), you can make a fab oven baked variety for many concepts, but especially Eggplant Parm!!
In keeping with the them to make recipes as clean as possible I decided to opt for almond flour. For the longest time I generally overcooked almond flour. It ruined countless recipes and I like to make concepts as practical as possible. However, working with almond flour is just as easy as white flour!!
While you can easily swap almond flour for the white flour with this eggplant parm, I highly recommend the vegan egg powder to serve as the binder as it holds everything together so well. The texture is just like that of the traditional variety!!
What’s fab about this dish, is everything! It’s fairly quick and easy, features staple ingredients, uses almond flour versus white flour, packs tons of flavor, crispy texture, the red sauce packs tons of flavor and skips the struggle of having to navigate finding a healthy red sauce, can easily be made in bulk, perf for any season, and non vegan approved!!
If you love the staple eggplant parmesan, you’re going to love this fresh vegan gluten free Eggplant Parmesan with quick and easy red sauce!!
Why this recipe rocks:
Baked not fried
Features staple ingredients
No white flour
No pre made pasta sauce with added sugars
Can easily be made in bulk
Eat Drink Shrink
Yields 2-4 servings
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 medium eggplant
- 1/2 cup almond flour
- 1 cup panko bread crumbs (GF)
- 2 Tbsps Follow Your Heart vegan Parm
- 1 tsp dried basil
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1 cup water
- 4 tbsps vegan egg powder
- 1 can crushed tomatoes (28 oz)
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- Salt/Pepper as needed
- Cooked pasta
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Let stand for about 10-15 minutes. This will draw out the water. Once the water is expressed press with a paper towel or 2 to absorb the excess water.
- Preheat the oven to 400 degrees F (204 C) and line a baking sheet parchment paper
- Combine the water and egg powder. Whisk until smooth removing any clumps. The texture should be thick.
- Prepare 3 bowls. One bowl with just the almond flour, the second will be the egg mixture, and in the 3rd combine the Panko with the vegan parm, oregano, basil, salt/pepper. I grinned my Panko a lil to resemble more of the traditional breadcrumbs.
- Dip the dried eggplant in the almond flour, then the egg mixture letting the excess drip off, then in the Panko mixture.
- Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes. Rotate midway and flip the eggplant for an even bake.
- Red Sauce: In a pan over medium heat add a lil olive oil and the garlic. Cook for 2 minutes. Add the remaining ingredients and bring to a boil, then reduce to a simmer. Cook for 4-5 minutes. Combine with the cooked pasta and serve with the crispy eggplant.