vegan fried eggplant

I will make this! Thank you for being so awesome! Hope you love this recipe, Laura! So ridiculously delicious. Am making this for the third time tonight because we LOVE it! :). I asked my husband (non-vegan) what his favorite thing that I make is, and he named this recipe! I think I’m gonna make these again as a side with hummus and some lentil / Arabic salad. :D Will let you know how it turns out :D. Ah yay! The “cheese” mix works great, and the technique of baking, then sautéing till crispy, then re-baking, works wonders with the eggplant. As a vegan, there’s nothing I miss more than Eggplant Parmesan. I love this recipe! All I can say is omg!!! I also used to be scared of eggplant but now I love it, I think because I’d never had it cooked well in a dish before and the texture scared me. I’m so glad I found your website when I became vegan, you made all the difference for me :), Thanks so much for the sweet note and lovely review, Lucy. When originally reading the recipe, the step of saute-ing the eggplant in the middle of baking seemed like it would be a lot of fooling, but the extra crispiness really was worth it! This was very good. So great! Wonderful!!! xo, Absolutely fantastic!!! I followed directions and made sure to rinse all of the salt off of the eggplant but when I tasted the fully cooked product the salt was shocking! In fact I’m preparing it for New Year’s Eve! Good luck! It’s a textural thing. It’s one that is definitely in the front of my recipe box now! This was the best meal I’ve made in a while!!! I knew I wasn’t going to be able to eat it all at once so I battered all of the eggplant, cooked what I was going to eat then ad then refrigerated the rest; they still came out fresh when cooked! This way you won’t have lots of coated eggplants sitting around absorbing all that liquid. !Oh and I didn’t have Panko so I threw whole wheat bread crusts in my blender, perfect! I have never cooked with eggplant so your comment was perfect timing! This is incredible! I was skeptical about anything with eggplant, but this is AMAZING! 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! Thanks for this! This was likely due to using an iron skillet and I would use a medium-low setting for it next time. SO glad you enjoyed it, Jennifer! xo. I cooked the breaded eggplant in my air fryer instead of the oven and skillet. We think fried zucchini and green tomatoes sound great- let us know how it goes! My son and I loved it! Thanks so much for the lovely review, Renee. Eggplant is one pf my favorites, and I can’t wait to make this for dinner tonight. My omnivore husband added grilled chicken to his, but I found it very satisfying as is. I will adopt this as my go-to recipe for eggplant. Fried Eggplant. I have made this multiple times it is so easy and taste delicious, Thanks so much for the lovely review, Tam. Topped with a little Violife Mozz shreds and fresh basil. I wish I could give it 6 stars! Thanks for sharing, Eric! 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. We enjoyed a lot. Tips for Making Awesome Vegan Eggplant Parmesan. I’ve only had eggplant once before, and it was only okay. Absolutely loved this recipe. Then I went back and really read the directions…oops! This recipe was AMAZING and easy. Hmm, perhaps it’s different palettes! :). I had never made eggplant parmesan before, and this made it so simple! Thanks so much for sharing! 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! Thanks so much Dana!! READS. Other than that I followed the recipe exactly and it is fantastic. Get your veggies in with these crispy on the outside, soft in the middle fries! I didn’t have any cornstarch so I just used flour. The first step is to peel and cut your eggplant into 1/2 slices. Followed the recipe to the letter for the eggplant except for using oat milk instead of almond. I substituted Italian seasoning (containing basil, oregano, marjoram and thyme) for the oregano, and I used brown rice flour in the first dipping bowl. Glad I could be of help! I broiled it at the end instead of switching back and forth to the frying pan and reduced some more steps! Eggplant has always been one of my favorite foods growing up. :) thanks so much❤️. Definitely a new favorite, thank you! And this was MINDBLOWINGLY good. Eggplant Parm was on last nights menu and your post was found right before I went grocery shopping! I crisped up the eggplant in the pan after baking. Definitely making again! Thanks for sharing, Ashley! I highly recommend it! It was hardly any work but tasted amazing. We are so glad you and your family enjoy this recipe! I have used many of your fabulous recipes, and have never been disappointed. Thanks again, for this, and so many other of your recipes! Place 2 to 3 tablespoons oil to a wok or large frying pan over medium-high heat. To short cut the crisping it up part, I took it from the oven after 25 mins and put it in the air fryer for 5 mins. Of course! I just wanted to say that I was super happy that this recipe popped up in my inbox a few seconds ago! I made this a few days ago, I am vegan. Thanks so much!! xoxo. I scoured Pinterest for a vegan, gluten-free eggplant recipe with little luck. It’s super helpful to us and other readers! We’re so glad you enjoyed it, Megan! I think half the problem is that it’s called ‘eggplant’ and not aubergine… doesn’t the latter sound prettier?! I also used homemade breadcrumbs with grain and seed bread. Prepare the ingredients you need. Cassandra doesn’t particularly like eggplant, but she really liked this! Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack anything but a big group of hungry people chowing down on it. I do have a question…after liberally sea salting the eggplant and putting it in a colander in the sink, am I supposed to SOAK the eggplant in water? Although we’re back to a more flexitarian diet with occasional meat and dairy now, this recipe is still going to be made often- so happy it won us over on eggplant, which is a vegetable we’d never liked before. I make the recipe as written, except that I use Follow Your Heart brand vegan parmesan instead of making my own. …or do I just let the salt soak in naturally, and then rinse and dry the eggplant? This was the best eggplant recipe I have ever used. I made this because my fave Italian restaurant was not serving eggplant parmigiana during the Covid-19 (limited menu). I’ve made this recipe a couple of times now. Add water slowly, … I was a bit skeptical starting this recipe…I wasn’t feeling very motivated, but I had an eggplant on the verge of death that I needed to use up. The salt step at the beginning really makes a difference. Great timing! My husband likes eggplant parm, but he gets kind of sick of it after one day (which sucks when there’s a whole dish of it to eat). We made sandwiches out of it and I added some bocconcini balls. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. Eggplant doesn’t ding my chimes, usually. 0. A++, This recipe is AMAZING. I must say this is one of the best recipes I have had so far – and my husband loved it too! It was delicious, my family loved it. Thank you for experimenting with this Dana! This time I stuck to basics simply to make these more of a ‘chip’ style snack. :). Oh yeah, the eggplant comes out good too. Hope you love this recipe, Leigha! This is guaranteed to become your new go-to recipe. This crispy pan-fried eggplants recipe, … I’m hopeful that this will be the recipe that reunites me with crispy fried eggplant. I used my cast iron skillet and the extra crumbs were burning faster than it was browning the eggplant. In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. This eggplant breading technique came out so well. Very satisfying. Hi! This vegan-friendly eggplant stir-fry is spicy, delicious, and simple to make! I could eat it everyday!! I’m not sure what went wrong but other then that tasty! If you are terrible at estimating size, better to air on the larger side. No longer intimidated by cooking or eating eggplant. Once hot, add 2 Tbsp olive oil (or sub avocado oil // amount as original recipe is written // adjust if altering batch size) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. I also subbed in fresh rosemary for oregano (cuz I didn’t have any), but it turned out brilliantly! I tried this a few different ways because I was curious & had waaay too much time on my hands. Thank you for this recipe. You can also subscribe without commenting. Any advice would be welcomed! I could honestly eat this once a week. Do you think it could work? I was worried about skipping that step, but was so pleasantly surprised by the crunch. Thank you for the recipe. This was a game changer. It was crispy and delicious!! SHARES. This recipe was inspired by one of my favorite food bloggers, Izy from Top with Cinnamon. It’s delicious! Cheers! It made it a little sweet with a creamy tang. Served it with spaghetti marinara. Absolutely LOVE this recipe. I used egg instead of almond milk and cornstarch, and had to add more olive oil for every fry (I couldn’t get the browning without a full layer of oil in the pan) but overall major success! This recipe was the BOMB!! Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack anything but a big group of hungry people chowing down on it. Oh my gosh – it’s so incredibly good! Took a little bit of time, next time I would completely have the eggplant all fried and cooked in the oven on keep warm, so then last minute when you’re ready for tea all I have to do is cook pasta and heat the sauce. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes. and WOW this was delicious. This dish is so good that I’m locking it in to my rotation. The eggplant is perfectly crispy on the outside with just the right amount of tenderness inside. Any advise you have would be much appreciated! Absolutely delicious! I made this last night (followed it to the letter) for a friend who never had eggplant in any form and it was PERFECTION! Couldn’t believe how good it was! Like suggested in another comment, I used a cooling metal rack to lift when baking. Eggplant is the most common type of vegetable. :). This recipe will officially be in rotation around here :) Thanks again :). When dinner time comes, I dip and put both sheets in the oven. Got the texture and crispiness I was looking for (note: I used Bob’s Red Mill Egg Replacer in the almond milk mixture). It’s simple and delicious. If you peel the eggplant you will lose a lot of the bitterness. Thanks again for all your recipes! The Brits say it better (as with so many other things, no?). It works with any type of eggplant and you can adjust the spice level. It’s amazing! Takes a bit of time to prepare but worth every minute. I also did not sautee/fry the eggplant/capsicums as recommended, putting them into a very hot fan oven instead which got them nice and crisp. This twice in one week and am in love panko, Yay spice to the farmers vegan fried eggplant... This post may contain affiliate links or sponsored content and flax seed and the baking process to do to bitterness. 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