Eggplant Parmesan Recipes Vegetarian

Vegan Eggplant Parmesan Minimalist Baker Recipes

WEBNov 11, 2014 · Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular …

Rating: 4.9/5(211)
1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
2. Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
3. In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
4. Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.

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Vegetarian Eggplant Parmesan The Endless Meal®

WEBOct 23, 2015 · Preheat your oven to 375 degrees Fahrenheit. In a medium-sized bowl, mix the panko, oregano, black pepper, and sea salt. Pour …

Rating: 5/5(38)
1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, carrot and garlic and cook until the vegetables are soft, about 6-8 minutes.
2. Add the tomato paste, sea salt and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.
3. While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees. In a medium sized bowl mix the panko, oregano, black pepper and sea salt. Pour the milk into another bowl. Dip each eggplant round first into the milk, and then into the panko. Using one hand for the milk and the other for the panko will make this a lot less messy. Place the panko coated eggplant round onto a baking sheet. Bake the eggplant in the oven for 20 minutes.
4. Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and cheeses. Bake in the oven for 40 minutes, or until it is hot and bubbling.

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EatingWell's Eggplant Parmesan

WEBSep 19, 2023 · Directions. Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish …

1. Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
2. Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
3. Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
4. Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.

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Healthy Baked Eggplant Parmesan Eating Bird Food

WEBSep 16, 2019 · Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, ½ …

1. Preheat oven: Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.
2. Whisk eggs: In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.
3. Coat: Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Be sure to sprinkle the mixture rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
4. Spray: Spray tops lightly with cooking spray.

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