Eggplant (Aubergine) Parmesan - Vegan Recipe

Name: Eggplant (Aubergine) Parmesan - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled, sliced 1/4 inch thick; 1 cup flour; 1 cup water or 1 cup soymilk; 2 cups breadcrumbs; 1 (16 ounce) package firm tofu; 1 (10 ounce) package frozen spinach, thawed, drained; 3 -4 garlic cloves; 1 (26 ounce) jar pasta sauce; 1 cup shredded vegan mozzarella cheese or 1 cup shredded vegan mozzarella cheese; 1 pinch nutmeg; salt; pepper; oil, for frying

Servings: persons

1 medium eggplant, peeled, sliced 1/4 inch thick
1 cup flour
1 cup water or 1 cup soymilk
2 cups breadcrumbs
1 (16 ounce) package firm tofu
1 (10 ounce) package frozen spinach, thawed, drained
3 -4 garlic cloves
1 (26 ounce) jar pasta sauce
1 cup shredded vegan mozzarella cheese or 1 cup shredded vegan mozzarella cheese
1 pinch nutmeg
salt
pepper
oil, for frying

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.

619

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium eggplant, peeled, sliced 1/4 inch thick, 1 cup flour, 1 cup water or 1 cup soymilk, 2 cups breadcrumbs, and more.

Yes, Eggplant (Aubergine) Parmesan - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Parmesan - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions