I’m a big fan of eggplant parmesan, so I decided to make a vegan version of an eggplant parmesan sandwich. Boy, am I sure glad I did! This sandwich is easy to assemble, and SO good to taste. I have a feeling I’ll be re-making this savory masterpiece often.
Servings: 4-5 sub-style sandwiches
Duration: 30-35 minutes
What you’ll need:
For the eggplant parm:
WET COATING
- 1/2 cup unsweetened almond milk (or another non-dairy milk)
- 1 tsp cornstarch (or arrowroot starch)
FLOUR COATING
- 1/2 cup all-purpose flour
- 2 Tbsp cornstarch
- 1 pinch sea salt
DRY COATING
- 1/3 cup of panko breadcrumbs
- 1/4 cup cornmeal
- 1/4 cup vegan parmesan cheese (recipe here: https://thefaithfulvegancook.tumblr.com/post/182971546809/garlic-and-white-wine-infused-pasta-sauce)
- 1 tsp dried oregano
- 1/4 tsp sea salt
EGGPLANT
- 1 large eggplant, sliced into 1/8 inch pieces
- olive oil for cooking, to taste
For the sandwich:
- olive oil for cooking, to taste
- your favorite sub bread
- 1 6oz bag of spinach (rinsed and dried)
- 3 Tbsp minced garlic
- sundried tomatoes (to taste)
- vegan mozzarella (to taste)
- marinara sauce (store bought is fine)
- cracked black pepper and red pepper flakes (to taste)
Directions:
For the eggplant parmesan:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Also, prepare your dipping stations:
Bowl one (flour coating): mix flour, cornstarch, and salt
Bowl two (wet coating): mix together almond milk and cornstarch in one bowl
Bowl three (dry coating): mix panko bread crumbs, cornmeal, vegan parmesan cheese, oregano, and salt
2. Next, dip eggplant slices in flour mixture, then wet coating, and then dry mixture and arrange dipped rounds on a clean plate.
3. Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil. Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time until golden brown.
4. Add your eggplant to a baking sheet. Once all your eggplant has been pan-fried, bake it for 10-15 minutes or until crispy and golden brown, flipping once around the halfway mark to promote even baking.
For the sandwich:
1. While your eggplant is baking, heat a large skillet with olive oil over medium heat. Once your skillet is heated, add in your spinach, sundried tomatoes, and garlic, mixing to combine. Stir occasionally until the spinach is wilted and the sundried tomatoes and garlic release a fragrant aroma. Remove from heat and set aside.
2. In a small sauce pan, heat your desired amount of marinara sauce to top on your sandwiches. (~ 2 cups)
3. Slice your sub bread and top with a desired amount of shredded vegan mozzarella (I use the Trader Joe’s brand).
Optional: In the last few minutes of your eggplant baking, place your sub bread in the oven for warm, crispy bread and melted cheese.
4. Once your eggplant is finished baking, add 3-4 rounded slices to each sub and finish topping with spinach, garlic, sundried tomatoes, marinara sauce, red pepper flakes, and cracked black pepper.
Now, it’s time to take a big bite of that savory deliciousness! Bon Appetit!
- The Faithful Vegan -
*please note that the crispy eggplant in this recipe was inspired by the Minimalist Baker, but has been altered to fit my preferences.
To all my vegans or even the veg-curious out there, what if I told you most products you use around your home, in your hair, on your body, and even on your nails may be made with animal products? 🐷 If you’re an artist or a musician, your tools or instruments usually will derive from an animal’s body parts. It’s inescapable! 😫 On the blog this week, you can find a list of 215 surprising things that aren’t vegan. The more I’ve learned the more shocked and disheartened I’ve become. 🐥 They say knowledge is power, so take just a few minutes and have a peek; could learn ya somethin’ good. It changed the way I consume and hopefully does the same for you. 🐟 Head to the link in my bio to see what I’m talking about. 🍷 🍺 🥂 #govegan #learnstuff #crueltyfreeliving #noanimaltesting #veganblog #veganblogger #veganblogging #travelvegan #vegantravel #vegantraveler #spreadtheword #eatplants #pineapplesareinmyhead #watermelonart #fruitarian #cravingapeace (at Queenstown, New Zealand)
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As a vegan I swear to never come between you and your bacon. You love the crispy deliciousness that is so salty and pairs well with... Well anything. And I promise to never interfere with that. I will never cook it for you, so you can always control the texture and taste. I will never buy the wrong type of bacon, even if it isn't organic or grass-fed. I will never steal your bacon from your plate, so you can enjoy all of it, yourself. And as long as you don't steal my kale or almonds then we will have a healthy relationship, despite your high cholesterol levels.
