Not My Moms Eggplant Parmesan Vegan And Gluten Free Recipes

EGGPLANT PARMESAN - GLUTEN-FREE

Eggplant Parmesan - Gluten-Free image

After becoming gluten-free I could no longer order eggplant Parmesan from one of my favorite restaurants. This is the best GF replica I have made yet--absolutely delicious and everyone will enjoy.

Provided by karkar the cooker

Categories World Cuisine Recipes European Italian

Time 1h7m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups gluten-free bread crumbs (such as Hodgson Mill®)
1 eggplant, peeled into long strips 1/4-inch thick
2 eggs, beaten
¾ cup grated Parmesan cheese, divided
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce, divided
1 (8 ounce) package shredded mozzarella cheese, divided
1 pinch dried basil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 24 g, Cholesterol 64.3 mg, Fat 15.7 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 6.2 g, Sodium 578.1 mg, Sugar 7 g

NOT MY MOM'S EGGPLANT PARMESAN (VEGAN AND GLUTEN-FREE)

Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free) image

My Mom's Eggplant Parmesan is delicious, but it practically takes all day to make, so she hardly ever makes it. This version is simplified for delicious weeknight suppers. Although, if you have time and you want to make your own sauce from scratch, knock yourself out. This recipe is also tailored for my my vegan diet and my husband's gluten allergy (no cheese or breadcrumbs). However, non-vegans can top with cheese to their hearts' delight.

Provided by Prose

Categories Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 small eggplant
1 cup Braggs liquid aminos
1 cup nutritional yeast
1/2 cup cornstarch
1/4 cup canola oil
12 ounces gluten-free spaghetti
14 ounces spaghetti sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil
1/4 teaspoon oregano
vegan parmesan cheese or nutritional yeast, for serving

Steps:

Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
Meanwhile, start heating spaghetti sauce in a saucepan. Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. Fresh herbs are even better if you have them. Be sure to stir occasionally.
While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. Use enough to cover the bottom of the pan with about 1/4 inch of oil. Don't skimp. Mix nutritional yeast and cornstarch. Slice eggplant. Dip each slice in Bragg liquid aminos then in yeast mixture. Fry coated eggplant slices in oil. Note: if oil is not hot when you add the eggplant, you will have soggy eggplant. You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. Set the cooked slices aside on a plate covered with a paper towel. Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
When everything is cooked, add a little pasta and a few eggplant slices to each plate. Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

Nutrition Facts : Calories 502.1, Fat 13.3, SaturatedFat 1.2, Sodium 358.5, Carbohydrate 78, Fiber 12.1, Sugar 9.5, Protein 22.1

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