Eggplant Parmesan

Eggplant Parmesan

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  • Prep Time


  • Total Time


  • Servings



  • One

    large eggplant, peeled and sliced vertically into 8 cutlets

  • 1

    c. unsweetened/unflavoured almond milk (or milk of choice)

  • ¾

    c. whole wheat pastry flour (or other flour of choice)

  • 1

    tsp apple cider vinegar

  • ½

    tsp salt

  • Freshly ground black pepper

  • ¼

    tsp dried oregano*

  • ¼

    tsp dried parsley*

  • ¼

    tsp dried basil*

  • 2

    cups breadcrumbs (I used Panko)

  • Pasta sauce of your choice

  • Low-fat 5 minute cheeze sauce (makes ⅔ cup) or Daiya cheese (bake in oven if using Daiya to melt it)

  • Cooked spaghetti or greens, for the base


1. Peel and slice eggplant into 8-10 pieces. Sprinkle each slice liberally with salt (maybe about 1/4-1/2 tsp on each?) and spread it around with fingers. Let it stand for 30 minutes while the salt draws out the water. 2. Meanwhile, make your batter by whisking the milk, flour, vinegar, salt, pepper, and seasonings together in a medium sized bowl. 3. After 30 mins, preheat oven to 450F and rinse eggplant with water and pat dry with a towel. Dip each piece into the batter and then into the breadcrumbs on each side. Place on a lined baking sheet. 4. Bake for 8-9 mins at 450F and then flip and bake for another 8-9 minutes watching closely at the end. You want them very crispy and golden! Top with heated pasta sauce and homemade cheeze sauce and serve over a bed of cooked pasta or fresh greens. 5. To reheat: Bake for 5 mins on each side at 450F. They do NOT reheat well in the microwave. Note that cutlets will get soft in the fridge so reheating in the oven is essential to crisp them up again. Note: Next time I will amp up the seasonings a bit more or try using fresh herbs too.


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