Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Vegan Baked Italian Eggplant in Marinara (No Parmesan Required!)

    Vegan Baked Italian Eggplant in Marinara (No Parmesan Required!)

    0
    By Alisa Fleming on February 9, 2011 Dairy-Free Recipes, Entrees

    This vegan baked Italian eggplant beckons to eggplant parmesan, but it’s completely free of dairy, cheese, and even cheese alternatives. In fact, it’s made top allergen-free. You can sprinkle on some dairy-free parmesan or mozzarella if you wish, but we think this eggplant dish is delicious as is, or simply topped with diced olives. This recipe was a special Valentine’s Day creation from the chefs at Enjoy Life Foods. They shared it with us!

    Baked Italian Eggplant in Marinara Recipe (Vegan, Gluten-Free, Nut-Free, Soy-Free & No Parmesan!)

    Special Diet Notes: Baked Italian Eggplant

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    Baked Italian Eggplant in Marinara (Vegan & Gluten-Free)
     
    Print
    Prep time
    30 mins
    Cook time
    50 mins
    Total time
    1 hour 20 mins
     
    This recipe doesn't use any dairy-free cheese alternative, but you can sprinkle on some if desired.
    Author: Enjoy Life Foods
    Recipe type: Entree
    Cuisine: Italian
    Serves: 2 to 4 servings
    Ingredients
    Tapioca Gel (egg substitute)*
    • 1 tablespoon tapioca flour / starch
    • 1½ cups water
    ”Breadcrumb” Mix
    • 1 cup whole grain gluten-free cereal (like brown rice crisps; can sub allergy-friendly breadcrumbs)
    • ½ teaspoon salt
    • ½ teaspoon ground coriander
    • 1½ teaspoon dried parsley
    • ¼ teaspoon black pepper (optional)
    • ½ teaspoon onion powder
    • ½ teaspoon dried oregano
    Eggplant
    • 2 medium-sized eggplants, optionally peeled
    • 1 tablespoon salt
    • ½ cup white rice flour
    • Tapioca gel (prepared above)
    • “Breadcrumb” mix (prepared above)
    • 1 tablespoon olive oil
    • 1 large jar allergy-friendly marinara sauce
    Instructions
    Tapioca Gel
    1. Combine the tapioca flour and water. Bring to a boil, whisking the entire time. Turn off the heat and allow to cool completely before using. Mixture will be sticky, but not too thick. It must be runny to work. Place in a wide, shallow bowl.
    “Breadcrumb” Mix
    1. Combine all the ingredients in a food processor. Pulse until mostly pulverized. Leave some large pieces for a more interesting look. Place in a wide, shallow bowl.
    Eggplant
    1. Preheat your oven to 375°F.
    2. Slice eggplant about ½-inch thick and sprinkle with salt, coating all surfaces. Allow to sit for 30 minutes, or until the eggplant starts to give off water. Wipe the salt and water from the eggplant; pat dry.
    3. Line a baking pan with parchment paper.
    4. Place the rice flour in a wide, shallow bowl.
    5. Working from left to right, place the eggplant, the bowl of rice flour, the bowl of egg or tapioca gel and finally the bowl of “Bread” crumbs. They should be in a neat line in front of you. The baking pan should be to the right of those bowls.
    6. Working carefully, take a piece of eggplant and dredge it in the rice flour, so that the entire piece is dusted with while. Next, drop it into the tapioca gel (or the egg) and cover it completely; shake off the excess. Drop this into the “bread” crumbs and coat the entire piece.
    7. Remove and place on prepared baking sheet. Repeat until all eggplant pieces are coated or you have run out of “bread” crumbs.
    8. Bake for 20 minutes, or until tender and golden.
    9. Preheat your oven to 350°F.
    10. Grease a 9-inch square baking dish with the olive oil. Place about ¼ cup of the marinara sauce on the bottom and cover with eggplant pieces.
    11. Layer on the eggplant pieces more sauce, and another layer of eggplant. Repeat until all eggplant has been used up. Pour the last of the sauce over the top layer.
    12. Bake for 20 to 30 minutes, or until bubby and hot all the way through.
    13. Keeps in the refrigerator for up to 3 days or in the freezer for two months.
    Notes
    *If you aren't strictly vegan, and do use eggs, you can substitute 2 eggs for the tapioca gel mixture.
    3.5.3229

    More Vegan Eggplant Dishes

    Eggplant Paprikash

    Eggplant Paprikash Recipe: A Fresh Vegan Twist on a Hungarian Classic (includes Tofu Sour Cream recipe; gluten-free with nut-free option)

    Creamy Eggplant Dip

    Easy Eggplant Dip - this dairy-free, vegan, and gluten-free dip is so creamy and full of flavor. Perfect for a party dip or as a sandwich spread!

    Baked Eggplant Fries

    Lemon Coconut Eggplant Fries

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Cinnabon Recipe - Copycat for those famous Cinnamon Rolls! Also nut-free and soy-free

    Dairy-Free Cinnabon Copycat for Tender, Gooey Cinnamon Rolls

    Dairy-Free Oreo Cookies Guide and news on Gluten-Free Oreos

    Oreo Offers The Most Dairy-Free Cookie Flavors

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Queso Recipe that's Kindly Allergy-Friendly and Truly Plant-Based - nut-free, soy-free, gluten-free, grain-free, sesame-free, vegan, and even oil-free. From Dreena's Kind Kitchen Cookbook

    Dairy-Free Queso that’s Kindly Nut-Free and Truly Plant-Based

    Is Chocolate Dairy Free? Yes and No. Here’s Why …

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.