Eggplant (Aubergine) Parmesan - Vegan

Total Time
1hr
Prep 30 mins
Cook 30 mins

You will not miss the cheese. I like to make my slices really thin and crispy.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
  3. Place flour, water or soymilk, bread crumbs each in separate bowls.
  4. Heat olive oil in med frying pan.
  5. Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
  6. Place 4 slices at a time, into olive oil in frying pan.
  7. Fry eggplant on each side or until golden brown.
  8. Place on paper towels to drain excess oil.
  9. In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
  10. Layer eggplant, tofu-spinach mixture and sauce.
  11. Repeat till all ingredients are done.
  12. Sprinkle cheese and bake for 30-45 minutes.
Most Helpful

i actually changed this a bit -- i didn't fry the eggplant, i grilled it. i didn't use any vegan cheese, either. it was still awesome.

Odd Job February 14, 2009

This was awesome! One of the things I miss since going vegan is eggplant parm, but this fits the bill perfectly. I also added a few mushrooms to the tofu mix. The only thing I would change is to add more sauce. Thanks for sharing!

VegeTara July 25, 2007

Absolutely loved this recipe! I had made it before without the tofu/spinach mix, but it's so much better with it! Even my non-vegan friends loved it.

Vegancooker February 24, 2006