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10Ingredients
75Minutes
860Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 eggplant (medium, as narrow as possible - see notes for more tips)
- 1/4 cup unbleached all purpose flour (or other flour of choice)
- 1 cup panko breadcrumbs (GF for gluten free eaters)
- 2 Tbsp. vegan Parmesan (+ more for serving, or sub 1 Tbsp nutritional yeast)
- 1 tsp. dried oregano (or 2 tsp fresh)
- 1/4 tsp. sea salt
- 1/2 cup almond milk (unsweetened plain, or other neutral milk)
- 1 tsp. cornstarch
- 8 oz. pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
- 2 cups marinara sauce
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories860Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg2% |
Sodium1410mg59% |
Potassium1800mg51% |
Protein28g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate165g55% |
Dietary Fiber20g80% |
Sugars35g |
Vitamin A45% |
Vitamin C25% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(13)
Macias a year ago
This turned out so well and I even got a friend to like eggplant who swore she hated it! I am a vegetarian, not vegan so I used regular mozzarella and that worked really well. We didn’t want to do that last step of cooking the eggplant in a pan, but it seriously made a huge difference. Loved it!
Josie Guste Mahana 3 years ago
Really yummy. But sadly the breadcrumbs mixture didn’t stick well for me. I had the gluten free Panko breadcrumbs. I think the finer wheat crumbs would work better. Also, I used shredded Parmesan and I think the ground Parmesan would work better. Definitely would add more seasonings next time to mix it up. But husband was impressed and really loved it. So did my little ones. Big win all around, even if it wasn’t pretty
ष्रवन अदेपल्लि 6 years ago
The recepie was simple and it turned out great! Im sure I will make it again
Jen 6 years ago
This was delish. I was nervous because I’ve never had eggplant before but this was an excellent dish. Also very filling. I will make again.
Denise W. 7 years ago
It was amazing! I added slices of provolone at the end on top of the sauce. I used a favorite jar sauce to save time.