Eggplant parmesan sesame recipe

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  • Yield: 4 Servings


  • 2 large eggplants, peeled and sliced
  • 2 cups vegan breadcrumbs
  • 1 tablespoon flaxseed meal
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup unsweetened almond milk
  • 16-oz jar vegan spaghetti sauce, divided in thirds
  • ½ cup sesame seeds, divided in half
  • 16-oz container grated vegan Parmesan cheese, divided in thirds
How to Make It
  1. Preheat oven to 375°.
  2. In a medium bowl, mix breadcrumbs, flaxseed meal, basil, oregano, parsley, garlic powder, onion powder, salt and pepper.
  3. Dip the eggplant slices in almond milk, and then roll in bread crumb mixture until well-coated.
  4. Place the eggplant slices on a greased baking sheet and bake for 5 minutes on each side.
  5. Cover the bottom of a baking dish with ⅓ of the vegan spaghetti sauce.
  6. Place a layer of eggplant slices over the sauce, followed by a layer of the herbed bread crumbs, sesame seeds, and vegan Parmesan cheese.
  7. Repeat the layers of spaghetti sauce, eggplant, breadcrumbs, and sesame seeds, followed by a layer of spaghetti sauce and Parmesan.
  8. Bake for 30 minutes, or until golden brown.

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