Parmesan Terong Vegan
Simple 10-ingredient vegan parmesan that yields perfectly crispy, savory eggplant that pairs perfectly with red sauce and the pasta of your choice! A healthy filling dinner even picky eaters will love.
Ingredients
2 servings
Instructions
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
- Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
- Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
- Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.
- IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub avocado oil // adjust amount if altering default number of servings) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.
- While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.
- Once done cooking, drain pasta and cover with a towel to keep warm. Set aside.
- To serve: Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. Additional vegan parmesan cheese makes an excellent topper.
- Leftovers don’t really reheat well, so it’s best when fresh. See notes for additional tips on crispy eggplant!
Nutrition per serving
654kcal
💰 Cost Estimate
Total Ingredients
$895.00
$895.00
Per Serving
$448.00/serving
$448.00/serving
🏠 Savings
~$1790.00 vs buying!
~$1790.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| eggplant | 1 medium | $55.00 |
| unbleached all-purpose flour | 0.25 cup | $5.00 |
| panko breadcrumbs | 1 cup | $240.00 |
| vegan parmesan | 2 tbsp | $33.00 |
| dried oregano | 1 tsp | $30.00 |
| sea salt | 0.25 tsp | - |
| unsweetened plain almond milk | 0.5 cup | $12.00 |
| cornstarch | 1 tsp | $3.00 |
| pasta | 8 oz | $315.00 |
| marinara sauce | 2 cups | $202.00 |
*Estimated market prices, may vary by region
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