Eggplant Parmesan


Inspiration from Oh She Glows: Eggplant Parmesan and Cheeze Sauce. This recipe looks more complicated than it is, and it is super effing delicious – highly rep this is you want to feed eggplant to eggplant haters.

serves 2


2 japanese eggplant (or about 2 cups of eggplant – you can also do this with summer squash/zucchini)

peel and slice lengthwise, about 1/4″  thick. Lay a couple of paper towels on a microwave-safe plate, lay the eggplant over, sprinkle with salt and cover with more paper towels, then place a heavy plate on top. Microwave for 5 mins.

1 c unsweetened almond milk
1/2 c AP flour
1/4 c chickpea flour
1 tsp apple cider vinegar
1/2 tsp salt
black pepper
1 tsp dried basil
1 tsp dried oregano

Whisk the above in a bowl till smooth and lump-free.

2 c panko crumbs
1 tsp italian seasoning

Mix together the above.

Heat your oven to 450 F. Line a tray with parchment paper. Dip each piece of eggplant in the batter, then in the breadcrumbs. Bake for 9-12 mins each side, till crispy and brown.


1 yellow onion, finely diced
3 cloves garlic, minced
1.25 c pureed San Marzano tomatoes
1 tsp dried basil
1 tsp dried oregano
splash of balsamic
2 tbsp pesto
1/2 veggie broth
salt and pepper

Saute the onion for about 10 mins on med-low. Add the garlic and saute another few minutes. Add everything else, stir and season with salt and pepper.


3/4 unsweetened almond milk
1 tbsp flour
3 tbsp nutritional yeast

whisk the above till smooth.

1 tbsp Earth Balance

Heat the margarine in a small pot on med-low till melted. Add the milk mix, then whisk in:

1 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder/granulated onion
salt and pepper

Keep whisking till thick (about 5 mins) and then remove from heat.


Pile your plate with cooked fettuccine, spoon over the pseudo-marinara, then some of the cheeze sauce, then top with the eggplant fries.

We’re kind of on a diet right now (I know, sigh), so I did a rough estimate of the calories on this dish – it comes out to about 750 calories, including a decent serving of pasta.

UPDATE: i found a nutritional label maker. The actual calories are probably much less, because you don’t use all the batter or the breadcrumbs.

UPDATE ii: a more accurate info label. It’s pretty calorie-dense, but it’s also super rich in minerals and vitamins. and it tastes amazing.

One response »

  1. This looks so good! I love how there isn’t just ‘cheese’ on it but you made an actual sauce… my mouth is watering now!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s