We’re halfway through Veganuary! If you’re craving a pub meal, we’ve got just the thing to keep you going through to end of the month. Check out this eggplant parmy recipe from our favourite host of The Bachelor, Osher Günsberg.
Here’s my wife @audreygriffen’s vegan, gluten-free eggplant parmy. It’s the tastiest. No amounts here, you’ll just need to eyeball it. I’ve quoted her directly where it’s important.
- Eggplant, cut in 1 cm slices, lengthwise
- Gluten-free plain flour
- Cornflour (or tapioca flour)
- Soy milk, to make the ‘wash’
- Gluten-free breadcrumbs (Aldi does good ones)
- Dried herbs (optional)
- Olive oil, for frying
- Vegan cheese slices
- Nutritional yeast flakes
- Parsley, to serve
- 1 x 680g jar passata
- Garlic powder
- Italian mixed herbs
How do you make the sauce, honey? “Chuck it all together and cook it down.” (Reduce it.)
What about the eggplant? “Generously salt it, then leave it to dry out for about 20–30 minutes.”
Use paper towel to dab it dry afterwards.
“Remember to turn the oven on to heat up.”
What temperature? “180 degrees.”
Use the cornflour to thicken the soy milk to make the ‘wash’.
Next, you’ll need to set up three bowls:
- Gluten-free flour with a pinch of salt
- Soy milk and cornflour wash
- Gluten-free breadcrumbs. Add a pinch of dried herbs to the breadcrumbs if you like.
Moving from one bowl to the next, cover the eggplant in flour, then dip in the wash, then the breadcrumbs.
Heat a bit of oil in a frying pan on a decent medium–high heat.
How long do I fry the eggplant for? “Until there’s colour on the crumb.”
When they’re done, put the slices on paper towel to absorb excess oil, then place on a baking tray and pour the sauce over the eggplant.
Spread the vegan cheese slices on top, then sprinkle with nutritional yeast flakes.
How long do I cook it for? “Whack it in the oven for about 20 minutes until it’s nice and squishy.”
Maybe add some chopped parsley. Eat it!
For more vegan recipes: