This is new my go-to crispy, gluten-free version that’s so easy to make, customizable, and insanely delicious. Let me show you how!
Origins of Eggplant Parmesan
Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. It’s exact origin, however, is hotly debated! Some claim it was invented in Sicily, while others claim it comes from Naples, Puglia, or Calabria. You can read more about its history here. Our version is not traditional as we skip the extra step of turning it into a casserole and instead serve the crispy fried eggplant slices with a side of marinara.
How to Make Vegan Gluten-Free Eggplant Parmesan
This 10-ingredient recipe starts with thinly sliced eggplant. My original version required salting and rinsing the eggplant to remove bitterness, but having tested it both ways now, I’ve found that it’s an unnecessary step and one that adds too much moisture to the eggplant. Especially when working with gluten-free flours and bread crumbs, extra moisture decreases the level of crispiness you can get on the eggplant. Plus, not salting saves time, meaning this dish is ready in about 45 minutes start to finish. The breading process is simple: Dust in gluten-free flour, dip in almond milk and cornstarch, and finish up with a mixture of gluten-free panko bread crumbs, vegan parmesan cheese, and cornmeal. I’ve found this mixture to create the perfect breading for ultra-crispy eggplant rounds. Next, sauté over medium heat until light golden brown, and finish up in the oven until crispy. That’s it! I hope you all LOVE this recipe! It’s: Crispy“Cheesy”FlavorfulComfortingSatisfyingEasy to make& Super delicious This would make the perfect meal when you’re craving something plant-based but super hearty. It even satisfies picky eaters with its crispy texture, hearty dipping sauce options, and the fact that it pairs so well with pasta (hello, carbs, I’m Dana and I love you). This dish is tasty on its own, but it would also pair well with my Vegan Niçoise Salad, Oil-Free Roasted Vegetables, 1-Pot Vegan Minestrone, and Garlicky Sweet Potato Noodles! And for extra sauces, check out my Easy Vegan Pesto, 5-Minute Macadamia Nut Cheese, and Whipped Almond Ricotta, If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
