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Eggplant Parmesan (Eggless)

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A classic Italian baked eggplant Parmesan casserole with fried eggplant slices layered with Mozzarella, Parmesan, marinara sauce. If you don't want to fry eggplant then Eggplant slices can be dipped in egg(use egg substitute for vegan) and bread crumbs and then bake, instead of frying. This is one of my favorite Italian dish I usually eat at "Olive Garden" restaurant. I tried at home with many different ways but this is the best recipe without egg. You will find no difference at all from what is served in a restaurant.
Ingredients
For the batter
  Self rising flour 1 Cup (16 tbs)
  Italian seasoning 1 Tablespoon
  Garlic powder To Taste
  Paprika 1⁄2 Teaspoon
  Salt To Taste
  Eggplant 1 Medium, cut into 1/4-inch thick slices (Cut and soaked in salted water)
  Extra virgin olive oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs) (Use as required for the batter)
  Oil 1 Cup (16 tbs) (For deep frying)
For the breadcrumbs
  Italian breadcrumbs 1⁄4 Cup (4 tbs)
  Italian seasoning 1⁄2 Tablespoon
For the marinara sauce
  Olive oil 1 Tablespoon
  Butter 1⁄2 Tablespoon (Optional)
  Garlic 1 Teaspoon, chopped finely
  Italian seasoning 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon, crushed
  Crushed tomatoes 1 Cup (16 tbs)
For the assembling
  Whole grain spaghetti 1 Cup (16 tbs), cooked, drained (Cooked as per instructions on the pack)
  Mozarella cheese 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs)
For the garnish
  Italian parsley/Fresh cilantro 1 Tablespoon, chopped finely (For the garnish)
Directions

GETTING READY
1. Take 2 medium eggplants and cut them into 1/4-inch thick slices. Soak the slices in salted water so that the eggplants do not turn brownish in color.

MAKING
To prepare the batter:
2. Take a bowl with the self rising flour. Into that add the Italian seasoning, garlic powder, paprika, salt and mix all these dry ingredients to well combine.
3. Add a couple of tablespoons of olive oil and gradually add the water while whisking the ingredients till you get a smooth batter. Once done, set aside.
To prepare the breadcrumbs:
4. In another bowl, take Italian breadcrumbs and into it add Italian seasoning and paprika. Mix to combine.
To fry the eggplant pieces:
5. Take the bowl of eggplant slices, dip to coat each piece with the batter and deep fry them, one at a time. Remove into a paper towel to drain off the excess oil.
6. Preheat the oven to 350 F.
To prepare the Marinara sauce:
7. Take a saucepan, heat it with olive oil and butter, add garlic, Italian seasoning, crushed red pepper flakes and crushed tomatoes and stir well. Add salt according to your taste and stir.
8. Take an individual serving baking dish (can be baked as an individual serving or in a large baking dish as per your choice of serving), place the spaghetti coated with the marinara sauce followed by the fried eggplants topped with some more of the marinara sauce.
9. Sprinkle some of the breadcrumbs on top (optional) followed by sprinkles of shredded mozzarella cheese and Parmesan cheese. Finally a few more spoons of the marinara sauce on top.
10. Bake in the preheated oven for about 10 to 15 minutes till the cheese melts.

SERVING
11. Serve garnished with sprinkles of freshly chopped parsley or cilantro.

TIPS
If baking in a large baking dish, layer the bottom with the marinara sauce followed by the eggplants and the toppings. When serving into individual serving plates, serve the marinara sauce coated spaghetti first followed by the baked eggplants.

Things You Will Need
1. Baking dish / Individual serving baking dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
Why not amaze your family with some homemade eggplant parmesan. Look at this video that demonstrates this recipe including homemade marinara sauce. Excellent idea for an outstanding holiday feast to pamper your loved ones. The video is step-wise to enable you to try out at home and would surely add an extraspecial touch to your holiday menu.

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