Vegan Eggplant Parm Sandwiches – a delicious recipe with eggplant, soymilk, potatoes, salt, flour, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
2
Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
3
Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediately.
179
kcal
Calories
2
g
Fat
33
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium eggplant, 1/2 cup soymilk, 1/4 cup mashed potatoes (as egg replacer), salt, and more.
Yes, Vegan Eggplant Parm Sandwiches 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.
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