Not My Mom's Eggplant Parmesan (Vegan and Gluten-Fr

Name: Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; 1 cup Braggs liquid aminos; 1 cup nutritional yeast; ½ cup cornstarch; ¼ cup canola oil; 12 ounces gluten-free spaghetti; 14 ounces spaghetti sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon basil; ¼ teaspoon oregano; vegan parmesan cheese or nutritional yeast, for serving

Servings: persons

1 small eggplant
1 cup Braggs liquid aminos
1 cup nutritional yeast
½ cup cornstarch
¼ cup canola oil
12 ounces gluten-free spaghetti
14 ounces spaghetti sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon basil
¼ teaspoon oregano
vegan parmesan cheese or nutritional yeast, for serving

1
Start boiling water for pasta.
2
Whenever it boils, cook the pasta according to the package directions.
3
Meanwhile, start heating spaghetti sauce in a saucepan.
4
Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like.
5
Fresh herbs are even better if you have them.
6
Be sure to stir occasionally.
7
While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan.
8
Use enough to cover the bottom of the pan with about 1/4 inch of oil.
9
Don't skimp.
10
Mix nutritional yeast and cornstarch.
11
Slice eggplant.
12
Dip each slice in Bragg liquid aminos then in yeast mixture.
13
Fry coated eggplant slices in oil.
14
Note: if oil is not hot when you add the eggplant, you will have soggy eggplant.
15
You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan.
16
Set the cooked slices aside on a plate covered with a paper towel.
17
Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
18
When everything is cooked, add a little pasta and a few eggplant slices to each plate.
19
Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast.
20
If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

199

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 small eggplant, 1 cup Braggs liquid aminos, 1 cup nutritional yeast, ½ cup cornstarch, and more.

Yes, Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free) 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!

Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions