It's our mission at hot for food to show you that eating plant-based doesn't mean living on raw vegetables and bland salads. We love coming up with new ideas for comfort foods that are 100% vegan. We're constantly surprising people by using plant-based ingredients in ways you wouldn't think and these meals leave you feeling less guilty and more energized than the traditional recipes made with meat and cheese. Don't believe us? Well just try these scrumptious eggplant parmesan subs and we'll say "told ya!"
To save time, substitute homemade marinara sauce for a pasta sauce of your choice. You can also omit the bread and eat these as eggplant stacks with the marinara sauce, cheese sauce, and fresh basil leaves layered between eggplant patties. Or just go ahead and eat the eggplant parm on top of spaghetti... cause pasta is life!
** makes 4 sandwiches
eggplant parmesan patties ingredients:
1 large eggplant
1-2 tsp sea salt
1 C multigrain bread crumbs (can sub gluten-free)
1/2 C vegan parmesan
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp ground pepper
1/2 C almond milk (can sub soy milk)
1/2 C all-purpose flour (can sub gluten-free)
1 tsp vegetable oil (can use olive oil)
1 to 1 1/2 C vegetable oil (for deep frying patties – DO NOT use olive oil)
marinara sauce ingredients:
2 tbsp olive oil
2 garlic cloves, minced
1/4 tsp chili flakes (optional)
1 x 398 ml can crushed tomatoes (1 1/2 C)
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 pepper
1/4 C basil leaves, finely chopped
cheese sauce ingredients:
sautéed eggplant (see directions)
1 tbsp olive oil
3/4 C almond milk (can sub soy 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 pepper
4 kaiser buns (optional)
4 tbsp vegan butter or margarine (optional)
1 C basil leaves
Peel the whole eggplant and trim the stem and a small part of the base off.
Slice the entire eggplant into approx. ½” thick rounds. You should get 8 larger rounds to use for the patties and have about 1/3 of the eggplant remaining (approx. 6 slices) that you’ll use to make the cheese sauce.
Lay the rounds onto wire racks or in a colander in the sink and sprinkle 2-3 tsp of sea salt over both sides of all the eggplant slices. Let the eggplant sit for 30 minutes to release moisture.
Then rinse 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.
Take the extra pieces of eggplant that aren’t going to be breaded and sauté them in a frying pan in 1 tsp of oil over medium heat for 4-5 minutes until very soft, lightly browned, and completely cooked through. Remove these pieces from the pan and set aside for making the cheese sauce.
If you’re making the marinara sauce, keep this pan on medium heat and add 2 tbsp olive oil and sauté garlic and chili flakes for 1-2 minutes until soft and fragrant. Then 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 subs.
While 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 3-4 minutes, stirring frequently, allowing it to thicken slightly just before assembling the sandwiches.
In a large heavy bottom pan, add 1 to 1 ½ cups of vegetable oil, so there’s approx. ½” of oil covering the bottom. Heat it to 350F.
If you’re making sandwiches, also pre-heat your oven to broil to toast the rolls.
While the oil is heating prepare the dredge and breading for the eggplant patties. In a shallow dish combine bread crumbs, GO Veggie! Parmesan, basil, oregano, sea salt, and pepper. Put almond milk and flour in 2 separate bowls.
Coat a piece of eggplant in flour, then dredge it in almond milk, and then put it in the bread crumb mixture and use your hands to get it well coated on all sides and edges.
Fry eggplant patties in 2 batches (4 slices each, depending on the size of your pan, but don’t over crowd the slices) for 3-4 minutes, flipping half way through. Set aside on paper towels to soak up any excess oil.
Cut the rolls in half and butter each side with ½ tbsp vegan butter or margarine and toast in the oven under the broiler for 2 minutes until golden brown.
To assemble the sandwiches spread some cheese sauce on the bottom half, then add a few basil leaves, place 2 eggplant patties on top, then add marinara sauce and more cheese sauce to the top. Serve immediately.