Comments on: Classic Vegan Eggplant Parmesan

By: Sharon coulson

Sharon coulson — Fri, 22 Jan 2021 03:32:33 +0000

I may be done with Veganuary On January 31st but I’ll never be done with this amazingly delicious recipe.. Even if I go back to being a vegetarian, I don’t think I’ll use any other eggplant parm recipe. So delicious. Thank you!

By: Barbara

Barbara — Sun, 13 Dec 2020 22:52:18 +0000

Wow!!! - This recipe is simply delicious. The chesse is super easy to make once you have the ingredientes... all together is really tasty and fun to make. Thanks for sharing!!

By: Sheri

Sheri — Mon, 02 Nov 2020 15:26:04 +0000

This was so delicious and absolutely outstanding!!Thank you so much for an amazing recipe!! Everyone loved it!! 🙂

By: Vesna

Vesna — Mon, 02 Nov 2020 03:53:03 +0000

This is an incredible recipe. My omni but plant-based-leaning partner said it's better than what we get at Olive Garden. He couldn't stop raving about it. For the cheese sauce, instead of the cashews I used 1.5 cups of Earth's Own oat creamer for cooking, and it turned out beautifully (we can't use cashews in the house because one family member is extremely allergic to them). The chickpea flour wash worked amazingly. The coating on the eggplant turned out just the way I wanted and just the way you'd expect at a restaurant.

I did sprinkle a bit of VioLife "cheese" shreds in between the layers, but not much, and it was a nice addition. I can't say enough good about this recipe, so I'll leave it there. I will most definitely be making this again. I printed the recipe and it's in my binder.

By: sarah

sarah — Tue, 13 Oct 2020 20:19:50 +0000

In reply to Ralph Tait. Can I use ground flaxseed instead of chickpea flour? Or Flaxseed meal?

By: Kim

Kim — Mon, 28 Sep 2020 14:27:44 +0000

So delicious! We made this for dinner last night, my non-vegan family said it was the best eggplant parm they have ever eaten!!! This warmed my heart, I am full time vegan and have been for years, I try to replace at least 4 meals a week to plant based for my husband and children. Thank you for the fabulous recipes.

By: Tanvi Kakodkar

Tanvi Kakodkar — Tue, 08 Sep 2020 20:11:32 +0000

Hi Sarah,

I tried this recipe and it turned out so well. I wish I could share the pictures with you. The vegan mozzarella was a hit and the vegan parmesan tasted so much like real parmesan! (it's the only cheese I truly liked when I was not a vegan).

I used cornstarch instead of tapioca starch and even though I read the comments, it turned out very well - chewy and stretchy. I especially loved the crumb baked crispy eggplant slices. I'm amazed that despite not a single drop of oil used in this recipe, it is scrumptious!

Thanks for sharing this precious recipe ❤️

By: Jennifer

Jennifer — Mon, 04 May 2020 22:52:28 +0000

I love this recipie. Delicious

By: Alex

Alex — Wed, 25 Mar 2020 03:35:50 +0000

So delicious. Subbed the chickpea flour/water with Follow Your Heart egg ??

By: Sarah McMinn

Sarah McMinn — Mon, 24 Feb 2020 16:36:38 +0000

In reply to Alex. I would stick to tapioca starch. Cornstarch will thicken it without making it stretchy.

By: Alex

Alex — Fri, 21 Feb 2020 17:10:11 +0000

Can cornstarch replace the tapioca starch?

By: Carrie

Carrie — Mon, 07 Oct 2019 01:46:31 +0000

Our family LOVED this eggplant parmesan!

By: Sarah

Sarah — Sun, 19 Aug 2018 23:41:50 +0000

In reply to Victoria. That's great! Thanks for sharing your gf variation with us.

By: Victoria

Victoria — Sat, 18 Aug 2018 12:07:27 +0000

I made this the other day and it was perfect !
I also opted out of breading the eggplant, used potato starch instead of tapioca, and homemade tomato sauce instead instead of marinara. It still came out great! Just wanted to pass along <3

By: Sarah

Sarah — Wed, 15 Aug 2018 14:18:50 +0000

In reply to Leah Box. That was an error in the recipe plugin which automatically calculates the nutritional information. I fixed it. Thanks for pointing that out!

By: Leah Box

Leah Box — Sun, 12 Aug 2018 22:22:54 +0000

If it's vegan , why is there 4 mg of cholesterol? What is not vegan in this recipe?