The whole meal was scarfed down in minutes!! after reading your recipe my feeling its making is very easy, so i will try it in next Sunday. Join 1Million followers and friends, All content on this blog is owned by Vegan Richa LLC. I’m hopeful that this will be the recipe that reunites me with crispy fried eggplant. Satisfied Just started eating a vegan diet a month and a half ago. I made it for dinner for my fiancé and I, and he absolutely loved it! Thanks! Eggplant Parm was on last nights menu and your post was found right before I went grocery shopping! An 11 on a scale of 1 – 10! Not sure! You can share a photo by tagging us on Instagram. xo. This was delicious. I only had fat eggplant, as that was the type of eggplant it was, so I cut it in very thin slices, maybe 1/8″. And once I adjusted the heat, they turned out perfectly. ? It’s delicious! Oh my goodness! the vegan parmesan recipe is amazing! I also use her book Artisan Vegan Cheese, but these are made by Miyoko and her staff and shipped all over the US. Is there something I could be doing differently so I don’t use so much oil in the fry pan? I’m newly vegetarian on my way to vegan and my husband is newly vegan so your recipes have been so helpful and on point. My son and I loved it! So good!! I broiled it at the end instead of switching back and forth to the frying pan and reduced some more steps! I was pretty sure I disliked eggplant from past encounters, but I received one in a produce box and thought I’d give it one more shot with this recipe. Garnish with fresh basil and pepper flakes. For nut free, I like to use chickpea flour because it has a neutral taste. Thanks for sharing! It turned out beautifully. This is one of my absolute favorite recipe’s! Yay! My non vegan family enjoyed it as well. Hopefully this helps someone! Amazing, the vegans and omnis loved it….used Chinese eggplant (personal preference), and some garlic powder in the flour. Create an assembly line of eggplant, marinara sauce, almond flour mixture, and baking sheet. Definitely setting some time aside to make this over the weekend! Whoop! This was amazing. Comfort food almost spells a loaded Eggplant Parmesan. I’ve used it in other recipes. So delicious!! The eggplant was actually perfect!!! I am desperate to try it, Maggie! Not sure as I haven’t tried it, but check the comments as I believe others have tried it! Any advise you have would be much appreciated! This is the BEST preparation I have seen for eggplant, I cook professionally and am a Sous Chef at a fine dining restaurant. Great recipe. I went vegan to help with my migraines and it wasn’t until I but the first few things that I really noticed a difference! Taste and adjust flavor. So many possibilities. I tried a few pieces in our air fryer and it was just as good. Absolutely loved this recipe. I made this using “greenhouse globe” eggplants, which are smallish so I didn’t need to salt and dry. I had cut my eggplant thinner and it decreased the cooking time and still made them crispy. I also skipped adding/ spraying oil on top. It looks delicious! Do you think it could work? I broiled the eggplant for 3 minutes at the end and it is nice and crispy. Turned out amazing! at my elevation (5,100′) and I cheated and used real parmesan. Assemble the breading stations. This was the best eggplant recipe I have ever used. Thanks so much for the lovely review, Sandra! I made a mistake by mixing the flour with the panko and seasoning, yet it was still very good. Brush oil liberally on a baking dish. Using a spoon, scoop about 1 heaping tbsp of mozzarella over each of the eggplants. Vegan Richa is monetized in part through the use of such affiliate links. I did make a few tweaks to make it work with my supplies though. Vegan Soy-free Recipe. We are so glad you both enjoyed it! I add pasta to water & jar sauce (I cheat & use store bought) in microwave when I start browning in skillet. I don’t typically like Italian food, but couldn’t stop eating this! Let us know how it goes! Vegan Soy-free Recipe. So much better then chicken parmesan ever was!!! its updated now to 13g. Thanks for all your recipes, Dana! xo. to rave about this recipe! Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. Would definitely make again! WOW xo, This recipe was very tasty however I did find the directions a little jumpy and hard follow. xo, I don’t leave comments but this recipe was absolutely delicious. Hi! If you are an eggplant fiend, run to make this. Seriously. So pleased in fact, that I made another dinner that same night for my daughter and her boyfriend who came to visit. On The eggplant! Thanks. Enter you amazing eggplant parmesan. Made it completely GF and it was perfect! Thanks for a great recipe. Designed by Elegant Themes | Powered by WordPress. Yes, it’s kinda labor intensive, but it’s so worth it; and I’ve learned that I can split up the steps throughout the day (I know that sounds weird, but it tricks me into thinking this is a “quick” meal.) I used 2 large cookie sheets with wire cooling racks, I rub the salt on both side of the slices with my finger and let them sit while I go do another chore. I hope you love this recipe. I’m allergic to any product that has corn. This recipe was the BOMB!! You’re the sweetest. There was no bitter taste to the eggplant. If you try it, let me know how it goes! Also, I found a way to reheat and have it just as crispy the second night. Absolutely LOVE this recipe. This was so tasty we ate it all. We’re so glad you enjoy it, Guy! Loved it!! I recently went to the Olive Garden and ordered this dish (sans cheese), and decided to make it at home. This is my first time making a dish with eggplant. Place leftover eggplant in a single layer for 15 minutes, flip and give it another 10. And I plan on making it again for my boyfriend’s birthday this weekend! And the eggplant was: I am having your World’s Easiest Cinnamon rolls for dessert tonight as well, leftover from a couple days ago. Am I the only one who experiences this? Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry. Eggplant parm is the only way I like eggplant. Next time, would you mind leaving a rating with your review? Now I can successfully make it at home (and maybe faster the 2nd time around) and satisfy my craving. Also, my eggplants are the Rosita variety, home grown in SW Florida. protein comes from pasta and breadcrumbs. You said to add the eggplant to the oven; but then to heat a skillet and fry eggplant in batches. The most important tip is to “par-cook” the eggplant slices after salting and patting dry. Very easy, very delicious! I know your recipes are good, but this was better than I dared hope. I’ve made this A BUNCH of times since then however, there was one batch I made where the eggplant turned out EXTREMELY salty. I bought Chinese eggplant to try this recipe. Other parts of the dish make up for it though! 5 stars! I made this last night! You saved dinner! I will be making this again. Great recipe, thank you so much. Omg! Anything I could use instead of miso for the mozarella cream? Is it possible to brown all the eggplant discs just before putting them in the oven to bake? I’ve never tried cooking with eggplant, but you make it look so approachable! But my husband thought it sounded good for dinner, so I went for it. Thank you! I have both of your cookbooks and Use them often. I thought I was pretty much done with Italian dishes when I went vegan last year, so I was delighted to enjoy such a rich pasta dish for dinner. Thank you do much for sharing the recipe!!! Maybe I’m just lazy, but I feel like this recipe is a little bit of a labor of love compared to the other recipes I make from MB! Sometimes large eggplant or undercooked eggplant can have a bitterness in my experience. The Brits say it better (as with so many other things, no?). Definitely worth trying. I must say this is one of the best recipes I have had so far – and my husband loved it too! Please clarify because the directions confused me slightly on this step…. I had a pot of Chloe Coscarelli’s simple marinara in the fridge, and it was the perfect complement. This recipe was flavorful, light and crispy. So gooooood. I liked it really spiced up; I added fresh basil and other dry Italian spices as well as more nooch! And I had forgotten the salt part before first rest, but did it, and rested again and rinsed. I omitted the flour step (because it was too high in the cupboard to reach) and dipped straight from the cornflour/milk to the crumb mix. I’d love to have a garden someday and if I do, eggplant is high on my list! One quick note about breaded and fried foods not reheating well. So after letting it completely cool off I packaged and put in the fridge. I was very excited about trying this recipe, so I’m sorry to give a less-than-glowing review. i love the idea of the “double” cooked eggplant. It’s one that is definitely in the front of my recipe box now! I made this tonight, and wow!!! just as delicious as last night! Thank you for this recipe. I think half the problem is that it’s called ‘eggplant’ and not aubergine… doesn’t the latter sound prettier?! Thank you for this recipe! Thanks for yet another great recipe :). We made cashew mozzarella and basil pesto to blob into the parm rounds before they went into the oven for the last few minutes. This eggplant breading technique came out so well. So delish!!! EGGPLANT PARMESAN 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 bread crumbs (GF … 1) instead of putting them on a cookie sheet, i put metal cooling racks on the backing sheet and the slices on that…no need to flip and they don’t get soggy! Thank you!! Thanks a bunch! I’ve tackled non-vegan eggplant parm and eggplant and feta pizza, and if I can master the vegan versions, I will be in in heaven. I can’t wait to try more of your recipes now ? If anyone hasn’t signed up for email notifications, they should! Would it be the same result if I browned the eggplant before the oven? My husband said it was a ten! So Good! So glad you enjoyed it, Sarah. The only change I made was to peel the eggplant (dietary restriction). Could use more sauce or spice. Thank you for sharing ! See notes for additional tips on crispy eggplant! A++, This recipe is AMAZING. Instead of baking/pan frying, I cooked them in an air frier. It was so good!! This was the best recipe I have made since the switch!! Thank you so much!!!! What a delicious recipe! I follow it to the letter and I’m thrilled every time. Eggplant was the best eaten alone or full recipe. While eggplant is browning in the oven, prepare marinara. Any thought on how it would travel. Will be a go to dish . xo. Loved it! Let us know if you give it a try! Xo. It’s a bit of a process but so worth it in the end! I never thought I liked eggplant. Caitlin, have you been buying Miyoko’s Kitchen vegan cheese online yet? This was really good! I am making this tonight but am not doing the cream but I am wondering for next time. However, once I took a bite I didn’t want to stop munching on it. Not anymore! Make the Pasta Sauce: Heat oil in a saucepan over medium heat. I took a risk on this one. Thanks so much Dana!! First, let me begin by saying your recipes are always amazing. Ran out of time trying to get everything on the table at the same time for our family of 8, so I skipped the frying.
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