August 29th, 2016
Recipe By: Ann Vallely

This eggplant parmesan recipe was adapted from Minimalist Baker. We’ve been loving this recipe paired with our our original lemon spaghetti recipe.

Vegan Eggplant Parmesan With Lemon Spaghetti
( serves: 4-5 )
Prep Time: 30 Minutes
Cook Time: 30 Minutes


Eggplant Parmesan:

- 2 medium eggplant

- 1/4 cup flour

- 2 tablespoons Follow Your Heart Parmesan

- 1 cup panko breadcrumbs

- 1 teaspoon dried oregano

- 1/4 teaspoon salt

- 1/2 cup soy milk

- 1 teaspoon cornstarch

- 2 tablespoons olive oil

- 1 jar vegan marinara sauce

Lemon Spaghetti:

- 1 lb spaghetti

- Juice of 2 lemons

- 1/4 cup olive oil

- 1/4 cup Follow Your Heart Parmesan

- Salt to taste


Eggplant Parmesan:

- Slice eggplant in 1/2 inch thick slices and sprinkle with salt.

- Place slices in colander inside sink for about 20 minutes and then rinse with water. Pat dry.

- Preheat oven to 400 degrees fahrenheit. Line baking sheet with tin foil and spray with non-stick spray.

- Place soy milk and cornstarch in one bowl, flour in one bowl, and panko, salt, oregano, and vegan parmesan in another bowl.

- Dip eggplant slices in flour, then milk mixture, and then breadcrumb mixture.

- Place slices on baking sheet and bake for 25-30 minutes.

- While eggplant is baking in oven, bring a large skillet to medium heat. Add 2 tablespoons olive oil and sauté 3-4 eggplant slices at a time. Place back in oven to continue crisping.

- Heat marinara sauce on stove while eggplant finishes baking.

- Prepare on top of spaghetti and add marina sauce and Follow Your Heart Parmesan on top.

Lemon Spaghetti:

- Boil spaghetti in salted water.

- Whisk the lemon juice and olive oil in a large bowl.

- Retain some of the water from pasta after draining.

- Mix spaghetti with lemon juice and olive oil. If too dry add water from pasta.

- Add salt to taste and sprinkle vegan parmesan on top.