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Notorious E-G-G-plant Parmesan!

Updated: Mar 29, 2021

Vegan Eggplant Parmesan

Prep Time: 20 min | Cook Time: 30 min | Serving Size: 6 people


  • 3-4 Eggplants (medium to large sized)

  • Vegan Bread crumbs

  • Olive oil

  • 1 Pound of Spaghetti

  • 1 Jar of Tomato Sauce

  • 1 Bag of Vegan Mozzarella Cheese


  • Parsley

  • Basil

  • Oregano

  • Garlic Powder

  • Black Pepper


  • 1 Package of Grape/Cherry Tomatoes

  • 1 Package of Mushrooms

  • 12 oz of Spinach

  • 1 Yellow Onion

  1. Cut the eggplants into quarter-inch-thick slices.

  2. Prepare two bowls, one with olive oil, another with bread crumbs (add desired spices to the mixture). For each slice, dab in the olive oil (both sides), and then cover with bread crumbs. Place aside, until all slices are covered.

  3. Heat a frying pan to med/high, and add a drop of olive oil. (Instead of frying using a skillet, using an air fryer or baking in the oven are also options to cook the eggplant).

  4. After a few minutes, begin frying the eggplant in the pan. Fry each side for about 3-4 minutes, until a nice golden brown.

  5. Meanwhile, bring a large pot of water to a boil. If cooking with tomatoes and mushroom, use this time to cut the tomatoes in half and cut the mushrooms into thin slices.

  6. Preheat the oven to 350 degrees.

  7. Once all the eggplant has been fried, prepare the glass casserole dish with a coating of the tomato sauce. Then place the eggplant layer by layer, alternating with eggplant and tomato sauce (toss in the tomatoes as wanted). You should be using about 3/4s of the tomato jar. The remainder will be tossed into the pasta.

  8. Once the eggplant layers are finished, cover with one more layer of tomato sauce, and top with the vegan mozzarella.

  9. Place the dish into the oven.

  10. At this point, your water should be boiling. Add your desired pasta and cook for about 8-10 minutes.

  11. While the pasta and dish are cooking, use this time to suate the onion, any additional tomatoes, mushrooms, and spinach. Tomatoes and onions should be cooked first, as they take longer, then add the mushroom and spinach.

  12. Once the pasta is soft and ready, drain it and place back in the pot. On low heat, warm the pasta and add the remaining tomato sauce as well as the sauteed veggies.

  13. Sprinkle in garlic powder, pepper, basil, oregano, and parsley for taste.

  14. The eggplant dish should be cooked, with the cheese melting/beginning to brown. Remove from oven.

  15. Serve pasta and place the eggplant parm on top. Garnish with more parsley.

  16. Viola! Enjoy!

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