Eggplant Parmesan


  • 1 14oz. package whole grain angel hair pasta, cooked
  • 1 recipe breaded eggplant
  • 4 c. tomato sauce
  • 1/2 c. non-dairy Parmesan cheese

Breaded Eggplant:

  • 2 medium eggplants, peeled and cut into 1/3 inch thick slices
  • 2 c. breading mix

Breading Mix:

  • 1 1/3 c. whole wheat pastry flour
  • 1 c. cornmeal
  • 1 c. nutritional yeast flakes
  • 3 Tbsp. non-dairy Parmesan cheese, opt.
  • 2 Tbsp. parsley flakes
  • 1 Tbsp. salt
  • 1 Tbsp. onion powder
  • 1/2 Tbsp. paprika
  • 1/2 Tbsp. dried basil
  • 1 1/2 Tbsp. garlic powder


  • 1/2 c. soy mayonnaise or silken tofu
  • 1/4 to 1/2 c. water


  1. For batter, mix soy mayonnaise and water to desired consistency. Mix breading meal ingredients together.
  2. Dip eggplant slices in batter, then into the breading mix.
  3. Place on oil-sprayed baking sheet and bake at 350 degrees for 15 minutes on each side, or until browned.
  4. To serve, place some spaghetti on plate, top with tomato sauce, then eggplant, and top with non-dairy Parmesan cheese.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.