Vegan Eggplant Parmesan Subs Recipe
By Hot For Food
🔪Prep Time: 45 minutes
👩🍳Cook Time: 32 minutes
eggplant parmesan patties
1 large eggplant
1 to 2 tsp sea salt
1 C multigrain bread crumbs
1/2 C vegan parmesan
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 C unsweetened nondairy milk
1/2 C all-purpose flour
1 tsp olive oil
1 to 1 1/2 C vegetable oil, for deep frying
2 tbsp olive oil
2 garlic cloves, minced
1/4 tsp chili flakes (optional)
1 x 398 ml can crushed tomatoes (about 1 1/2 cups)
2 tbsp tomato paste
1 tsp dried oregano
1 tbsp coconut sugar (can sub brown sugar or agave nectar)
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 C finely chopped fresh basil
sautéed eggplant (see directions)
1 tbsp olive oil
3/4 C unsweetened nondairy milk
1 tsp arrowroot or tapioca flour
4 tsp lemon juice
1/2 tsp garlic powder
1/8 tsp sea salt
1/8 tsp ground black pepper
4 kaiser buns
4 tbsp vegan butter
1 C basil leaves
1Peel the whole eggplant and trim the stem and a small part of the base off.
2Slice the entire eggplant into approximately 1/2-inch thick rounds. You should get 8 larger rounds to use for the patties, and have about 1/3 of the eggplant remaining (about 6 slices) that you’ll use to make the cheese sauce.
3Lay the rounds onto wire racks or in a colander in the sink, and sprinkle 1 to 2 teaspoons of sea salt over both sides of all the eggplant slices. Let the eggplant sit for 30 minutes to release moisture.
4Rinse the eggplant slices under water, rubbing excess salt off. Pat them dry and gently squeeze excess moisture out with a clean towel or paper towels.
5Take the extra pieces of eggplant that aren’t going to be breaded and sauté them in a frying pan in 1 teaspoon of olive oil over medium heat for 4 to 5 minutes until very soft, lightly browned, and completely cooked through. Remove these pieces from the pan and set aside for making the cheese sauce.
6If you’re making the marinara sauce, keep this pan on medium heat and add 2 tablespoons of olive oil and sauté garlic and chili flakes for 1 to 2 minutes until soft and fragrant. Add in the remaining marinara sauce ingredients, stir to combine, and bring the sauce to a simmer. Turn heat to low, cover with a lid, and continue to simmer for 15 minutes. If you’re using ready made tomato sauce just heat it up in small sauce pan and keep it warm on low heat until assembling the sandwiches.
7While the sauce is cooking, you can make the cheese sauce by adding the sautéed eggplant to a high-powered blender with the rest of the cheese sauce ingredients. Blend on high until smooth. Pour the sauce into a small saucepan and heat it over medium-low for 3 to 4 minutes, stirring frequently, allowing it to thicken slightly just before assembling the sandwiches.
8In a large heavy bottom pan, add 1 to 1 1/2 cups of vegetable oil, so there’s about a 1/2-inch of oil covering the bottom. Heat it to 350°F.
9If you’re making sandwiches, you also pre-heat your oven to broil to toast the rolls. I say this because you could also skip the bread and sandwiches and serve this over spaghetti!
10While the oil is heating, prepare the dredge and breading for the eggplant patties. In a shallow dish, combine bread crumbs, vegan parmesan, basil, oregano, sea salt, and ground black pepper. Put nondairy milk and flour in 2 separate bowls.
11Coat a piece of eggplant in flour, dredge it in milk, then put it in the bread crumb mixture and use your hands to get it well coated on all sides and edges.
12Fry eggplant patties in 2 batches (4 slices each, depending on the size of your pan, but don’t overcrowd the slices) for 3 to 4 minutes, flipping halfway through. Set aside on paper towels to soak up any excess oil.
13Cut the rolls in half and butter each side with a 1/2 tablespoon of vegan butter. Toast open faced in the oven under the broiler for 2 minutes until golden brown.
14To assemble the sandwiches, spread some cheese sauce on the bottom half, add a few basil leaves, place 2 eggplant patties on top, then add marinara sauce and more cheese sauce to the top. Serve immediately.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.