Vegan Challenge

Eggplant Parm


1 large eggplant, peeled and sliced crosswise (2cm thick cutlets)

1/2 tsp fine sea salt

1 cup unsweetened, almond (or non-dairy) milk

3/4 cup whole grain spelt flour

1 tsp apple cider vinegar

freshly ground black pepper

1 tsp dried oregano

1 tsp dried basil

Vegan Parm Cheese: 

(1.5 cups raw cashews or pumpkin seeds, 6 tbsp nutritional yeast, 1.5 tsp sea salt, 1 clove garlic)

cooked, whole grain or brown rice pasta

marinara sauce (store bought or make your own)




  • Vegan Parm 'Cheese' - add all ingredients to a food processor and mix

  • Sprinkle the eggplant cutlets with salt and place in a large strainer in the sink. Allow the eggplant to 'sweat' for 20 minutes.

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

  • In a medium bowl, whisk the milk, flour, vinegar, salt, pepper, oregano, and basil together. Place the Vegan Parm in a shallow dish or on a plate.

  • Rinse the salt from the cutlets and leave to dry.

  • Dip the dry cutlet in the liquid mixture to coat, and then dip into the vegan parm. Make sure the entire cutlet is covered with parm.

  • Place dipped/covered cutlet on baking sheet. Repeat with the remaining cutlets.

  • Discard leftover batter and bake cutlets for 22 minutes, flipping once halfway through.

  • Serve over cooked pasta and marinara sauce.


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