Elizabeth's Eggplant Parm!

As I lay in bed last night, still sick with the flu and hot to the touch, I realized that I had nothing prepared for today's Meatless Monday's post. Luckily, my good friend Elizabeth, from I Can't Believe It's Not Dead answered my last-minute plea for a guest post and came through for me in record time. I can't even get out of bed, let alone get into the kitchen, so I couldn't be more grateful to her for her continued support. Please let her know how grateful we are by showing her some love on her awesome blog! She's amazing, and if you don't know her yet, what are you waiting for? She's a darling gem of a girl, and I know you'll love her too. Here's what the sweet girl e-mailed me, just for you!

Happy Meatless Monday!

I don't know if there's a better way to celebrate such a dreaded weekday than to make it wonderful & marvelous & meatless! Since our beautiful Erin is sick, she asked me to guest blog. Since my blog is about all things wonderful and vegan, she asked me to fill in with a meatless dish. Not only am I honored, I'm psyched because I think it's such a wonderful idea to try going meatless, one day at a time.

One of the staples in my household is eggplant. It's so versatile and tasty, plus the husband loves it, so we eat it all the time. Here is my veganized recipe for Eggplant Parm. I'm not sure if it's really Eggplant Parm without the pasta and tomato sauce, but it has soy parm in the mix, so that's what I'm calling it. We use this eggplant for EVERYTHING. Pasta, panini (with roasted red peppers & pesto...yum...), cut up on pizza, or just by itself (as seen in the picture). It's crispy and tasty and so full of flavor. I've made this for both family & friends and it gets gobbled up super-fast! The husband looks forward to eggplant...which is amazing! This recipe is vegan, but you can easily use regular butter and regular milk. Why mess with a good thing, though? :) I hope you like it!
Eggplant Parmesan

1 medium eggplant
1 cup UNSWEETENED (*cough*) soy milk :) :) (ERIN'S NOTE: I accidentally used sweetened soy milk once in one of Elizabeth's recipes and did NOT have good results. I've learned my lesson.)
1-2 tsp apple cider vinegar
1 cup bread crumbs
Salt & Pepper, to taste
2 tbsp Parmesan cheese (I always used the fresh grated before I became vegan, but now the soy parm works just fine!)
1 tsp Oregano
1/2 tsp Basil
2 tbsp olive oil
2 tbsp butter

Preheat oven to 250 F. Slice the eggplant to desired thickness; 1/2-inch works perfectly. Salt both sides and place in a colander to drain. This gets ride of the bitter juices. After 10 minutes, pat dry with a paper towel.

In a bowl deep enough to dip, combine the soy milk and cider vinegar. This will make it curdle, which sounds gross, but it's not! Whisk and set aside. While the milk is curdling, combine all the dry ingredients and mix.

In a large skillet, heat the olive oil and butter over medium heat. Take one slice of eggplant, coat with the milk mixture, then press in the dry mixture. Make sure it's covered! Cook in the pan until golden brown on both sides, about 12 minutes. Place the golden eggplant in the oven and keep warm.

There you have it, my dear! The crispiest, most delicious eggplant ever. Enjoy your Meatless Monday, and everyone send Erin their get-better-thoughts!



  1. Thanks for letting me guest blog, Erin! I wish it were under less sick circumstances, but I'm glad I could help! I hope today is a better day for you. Feel better!!! Love you!!! xo

  2. YUM! I love eggplant parm, and would never have thought to try it with soy milk. I've got to make that soon!

  3. Oh wow, fantastic! I never ever ever liked eggplant, actually it was one of the last foods out there that I didn't care for and then one day recently, I realized what I was missing out on. So now I have to catch up for years and years of error, so thanks!!


  4. oh man...that looks delish!!!
    i am so an eggplant girl too

    hope you feel better soon gf!!!

  5. Yumm-O! Thanks! Hope you are feeling better soon!


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