Vegan Crispy Baked Eggplant
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
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Servings
4
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Vegan Crispy Baked Eggplant
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This Vegan Baked Eggplant with simple homemade Queso sauce is an easy and comforting recipe perfect for dinner or holidays. Crunchy, delicious and meat-eaters approved.
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Ingredients
- 1 ½ c panko breadcrumbs
- ⅓ c neutral oil such as grapeseed oil
- 1 (1 lb) eggplant peeled and cut into ⅓ in thick slices
- 1 c (115 gr) fresh or frozen corn kernels
- 1 ¼ c white cheese sauce store-bought or homemade - recipe follows
- ¼ c fresh mint leaves
- ¾ teaspoon salt
- ¾ teaspoon pepper
For white cheese sauce
- ½ c cashews
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ c water
Instructions
For the eggplant
- Preheat the oven to 400 F and line a baking sheet with a parchment paper. Add Panko breadcrumbs to a shallow bowl along with 2 tablespoon of oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to combine.
- Brush both sides of eggplant rounds with ¼ cup of oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Drop each eggplant round into breadcrumbs, coating only one side of it. Place the eggplant, Panko side down on a baking sheet.
- Brush the eggplant tops with about 1 - ½ teaspoon of white cheese sauce and sprinkle with about 2 tablespoon of breadcrumbs.
- Bake for 10-15 minutes until eggplant is tender and breadcrumbs turned light brown.
- Place 3-4 eggplant rounds on a plate, sprinkle with 1 tablespoon of toasted corn and drizzle with 2-3 tablespoons of white cheese sauce. Top with fresh mint leaves and serve.
For the corn
- Heat 1 tablespoon of oil in a medium skillet and over medium heat. Add corn kernels, ¼ teaspoon of salt and ¼ teaspoon of pepper and cook corn stirring occasionally until it looks toasty on the sides, about 7 minutes. Transfer corn to a bowl.
For white cheese sauce
- Soak cashews in water for 4 hours OR add them to a pot filled with 1 cup of water. Put on a stove, bring to a boil and cook on a medium heat for 3 minutes. Drain the cashews.
- Add cashews to a bowl of food processor along with apple cider vinegar, garlic powder, onion powder, salt and ½ cup of water. Process until the sauce is smooth and without chunks.
Notes
- Recipe is adapted from Food & Wine August 2019 issue Crunchy Eggplant And Corn Salad.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
43.7g
(15%)
Protein
9g
(18%)
Fat
30.7g
(47%)
Saturated Fat
5.7g
(29%)
Sodium
1227mg
(51%)
Potassium
491mg
(14%)
Fiber
6.9g
(28%)
Sugar
6.4g
(13%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 43.7g | 15% |
| Protein | 9g | 18% |
| Fat | 30.7g | 47% |
| Saturated Fat | 5.7g | 29% |
| Sodium | 1227mg | 51% |
| Potassium | 491mg | 10% |
| Fiber | 6.9g | 28% |
| Sugar | 6.4g | 13% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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