Eggplant parmesan without eggs?

Question

I want to try to make eggplant parmesan, but I want to make it as close to how my mother and grandmother made it. They would take eggplant slices and dip them in egg, then dredge the slices in seasoned breadcrumbs and fry in hot oil. I want to do the same, but as I am a vegetarian I would prefer to omit the dipping in egg part. How else can I dredge them in seasoned breadcrumbs and fry, and not have the breadcrumbs slide off without the adhesive quality of egg? Any ideas and suggestions, much appreciated. Happy eating!

Answer 1

try milk and dredge them twice. let them sit awhile before frying, pan hot. add oil, add food to hot oil.

Answer 2

Eggplant Parmesan Without Eggs

Answer 3

1

Answer 4

I never bread my eggplant nor do I "drain it" simply cut into 1/4 inch slices paint lightly with olive oil and grill or broil about 2-3 minutes each side then lay in a pan and cover with cheese (I use provolone and Parmesan) and sauce place in oven at 350 until cheese melts then serve over cooked linguine. Bon Appetite!

Answer 5

Since you seem to eat cheese, the you can use milk to wheat the eggplant slices.

How about just frying the eggplant very well without bread crumbs or roasting the eggplants over a grill. One of the best eggplant parmesans I've had was a crispy fried eggplant without breading. It had a very clean taste without the "grittiness" of the breadcrumbs.

Answer 6

EGGPLANT PARMESAN

1 eggplant
1/2 cup whole wheat flour
3 egg whites or 1/2 cup egg substitute
1/4 cup skim milk
2 cups bread crumbs
1 tsp salt (in all)
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp white pepper
2 cups tomato sauce
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese (optional)

Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick
rounds. Prepare three bowls, the first with the flour mixed with
1/2 tsp salt, the second with the egg whites mixed with the skim
milk, and the third with bread crumbs mixed with remaining 1/2 tsp
salt, oregano, and pepper.

Dredge eggplant slices in flour, then egg and milk mixture, and
then bread crumb mixture. Make a layer of coated slices in a
casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup
parmesan cheese. Make another layer of slices on the first layer,
staggering slices so they don't completely overlap lower slices.
Sprinkle second layer with remaining 1 cup tomato sauce and 1/4
cup parmesan cheese.

Cover casserole and bake for 45 minutes. Optional: remove casserole
and sprinkle with mozzarella cheese and return to oven for 5 minutes
until cheese is melted.

Answer 7

You dont need to fry it. You can make it a baked dish. Keep an eye on those parmesan ingredients..most parmesan is not vegetarian friendly.

Answer 8

Last night I tried grilling them and putting them in a spinach wrap with shredded cheese and tomatoes, they were great, but for parmesan I would dip them in soy milk first.

Answer 9

Coconut milk might work, but you might want to season it pretty heavily to cut through the strong flavor.

Answer 10

try spritzing w/ olive oil before dredging