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    You are in: Home / Italian / Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free) Recipe
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    Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

    Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free). Photo by Prose

    1/1 Photo of Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Prose's Note:

    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.

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    Units: US | Metric


    1. 1
      Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

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    Nutritional Facts for Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 502.0
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 358.5 mg
    Total Carbohydrate 77.9 g
    Dietary Fiber 12.0 g
    Sugars 9.5 g
    Protein 22.0 g

    The following items or measurements are not included:

    Braggs liquid aminos

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