{"id":1983,"date":"2020-11-12T20:05:21","date_gmt":"2020-11-12T20:05:21","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=1983"},"modified":"2024-08-31T14:16:25","modified_gmt":"2024-08-31T12:16:25","slug":"oil-free-vegan-eggplant-parmesan","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/oil-free-vegan-eggplant-parmesan\/","title":{"rendered":"Oil-free Vegan Eggplant Parmesan"},"content":{"rendered":"\n

Crispy vegan eggplant parmesan - with only a few simple ingredients and no oil! The perfect addition to a bowl of pasta marinara.<\/em><\/p>\n\n\n\n

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There are times when we all just want a big bowl of simple pasta marinara. But why not take it to the next level without much additional effort? Well, hello vegan eggplant parmesan<\/strong>!<\/p>\n\n\n\n

To be honest, I used to hate eggplant. After celery it used to be on the top of my \"least favorite vegetables\" list. I disliked the texture, the taste and the colour. I mean, you cannot deny that this grey is just not very appetizing, right?<\/p>\n\n\n\n

Sharing the office with a couple of colleagues from Italy changed my opinion about eggplant - or aubergine if you will.<\/p>\n\n\n\n

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I realized that you can do a lot of tasty things with eggplant, you just need to do it right and use that slightly akward texture to your advantage<\/strong>. Anyway, I can promise you this much: This vegan eggplant parmesan are the bomb!<\/p>\n\n\n\n

The trick? Make the eggplant sweat<\/strong>! If you sprinkle the sliced eggplant with salt, it will draw out a lot of moisture as well as some of the bitterness. The result: a fantastic texture!<\/p>\n\n\n\n

Of course, we are still missing the best part: The vegan parmesan! I usually make vegan parmesan with cashews (and feel free to do so in this recipe). But then I realized how much more flavour pumpkin seeds<\/strong> have, which is why they've become my go-to vegan parmesan basis<\/strong>, at least for this aubergine parmesan recipe.<\/p>\n\n\n\n

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After this point there is not much that could go wrong (well, until now it should've been a piece of cake, too, I suppose? Let me know if I am wrong) - dip, coat and bake<\/strong>, then we are done. I would totally recommend to try this aubergine \u00e0 la parmesan on your favorite pasta with marinara sauce<\/strong>. But maybe you have other great ideas. Adding this baked breaded eggplant to a sandwich maybe?<\/p>\n\n\n\n

FAQ<\/h2>\n\n\n\n
Can I use cashews instead of pumpkin seeds for the parmesan?<\/strong>

Absolutely!<\/p> <\/div>

Will this recipe also work with gluten-free flour?<\/strong>

I haven't tried it myself but I don't see why not. I recommend using a gluten-free flour blend, rice flour or buckwheat flour.<\/p> <\/div>

Can I make the vegan eggplant parmesan in the air-fryer?<\/strong>

Yes, you certainly can.<\/p> <\/div> <\/div>\n\n\n\n

I hope you\u2019ll give these oil-free vegan eggplant parmesan a try. If you do and love it, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>.<\/p>\n\n\n\n

More Tasty Vegan Pasta Dishes<\/h2>\n\n\n\n