Vegan Eggplant Parmesan Boats

Tonight I decided to try and bake the entire half of an eggplant in bread crumbs, and use that as the boat to carry my boring pasta dinner. This is an enchanting spin, on an easy cheap thursday night dinner.

Eggplant is a delicious vegetable, that goes well in many italian dishes. It is rich in fiber, vitamin B1 and B6, potassium, vitamin K and many other necessary nutrients. All of the flavors blend very well together, and the sauce has a nice spicy kick thanks to the red pepper flakes.

I implore you to give this a try, because it is very tasty, very filling and a very inexpensive, yet flavorful quick meal.

This recipe serves 4.


2 cups of panko bread crumbs

2 flax eggs

2 eggplants

1/3 cup of cornstarch

1 teaspoon of salt

¼ cup of almond milk

1 cup of grape or cherry tomatoes

1 ½ -2 boxes of linguine

1 – 2 Jars of your favorite pasta sauce, or 4 cups of homemade pasta sauce

One bunch of fresh Basil

Small sprinkle of Nutritional Yeast or Vegan Parmesan

1/4 teaspoon of oregano

1/4 teaspoon of red pepper flakes


Preheat your oven to 425 degrees Fahrenheit. Slice your eggplants in half, and carve out the center. In four separate bowls put your almond milk, panko bread crumbs, cornstarch and prepared flax egg + salt. Dip your eggplant first in the almond milk, then the corn starch, then the flax egg, and finally cover with bread crumbs. Place eggplant on a baking sheet lined with foil, and enough vegetable oil to cover the space where the eggplant will sit. Bake your egg plant for 25-30 minutes until your eggplant is tender and wrinkled, and your bread crumbs are browned.

While your eggplant is baking, boil your pasta, roast your tomatoes (toaster oven in a foil lined pan for 10-15 minutes at 425 degrees/or in the oven with the eggplant) until they are wrinkled and juicy. Warm your pasta sauce in a small sauce pan and sprinkle in oregano and red pepper flakes.

When your eggplant is baked serve it in a bed of pasta sauce, and fill it with linguine, topped it with more pasta sauce. Top your eggplant with roasted tomatoes, and fresh basil. Sprinkle your nutritional yeast “parmesan” or vegan store bought or homemade parmesan on top.