From Minimalist Baker
Vegan Eggplant Parmesan
- Time
- 1 hr 15 min
- Makes
- 2
- Ingredients
- 10
Get the recipe at Minimalist Baker (opens in a new tab)
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Ingredients
- 1 medium eggplant ((as narrow as possible)*)
- 1/4 cup unbleached all-purpose flour ((or other flour of choice - GF for gluten-free eaters))
- 1 cup panko breadcrumbs ((GF for gluten-free eaters))
- 2 Tbsp vegan parmesan
- 1 tsp dried oregano ((or double the amount if using fresh oregano))
- 1/4 tsp sea salt
- 1/2 cup unsweetened plain almond milk ((or other neutral milk))
- 1 tsp cornstarch
- 8 ounces pasta ((such as linguini, but any kind will do, including veggie noodles or gluten-free))
- 2 cups marinara sauce
Nutrition · per serving
- Calories
- 654 kcal
- Fat
- 11.2 g
- Fiber
- 20.2 g
- Sugar
- 32.8 g
- Sodium
- 1455 mg
- Protein
- 21.5 g
- Carbohydrate
- 125.7 g
- Saturated fat
- 1.8 g
- Unsaturated fat
- 7.7 g
As published by Minimalist Baker.
The method
The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.