Vegan Eggplant Parmesan And Green Beans Pumpkindine

April 28, 2010 by Keri

Last night I mentioned I was going to an event that wasn’t vegan-friendly, so I made a nice vegan pasta before heading out.  I had some celeriac, or celery root, I had been wanting to try, so I decided to roast it along with a head of broccoli.  I poured my favorite marinara over cooked penne, topping it off with the roasted broccoli and quartered celeriac slices.  It was not only quick, but kept me full through a long night with 200 women chowing on chicken and buttered vegetables.  I didn’t walk by the hot food section, but my sister-in-law told me there was an entire stick of butter in the 13″ x 9″ pan of green beans.  That’s a lot of butter!!

Vegan Pasta Recipes

Fast forward to tonight.  Dinner was absolutely amazing!  I’ve been seeing a lot of eggplant dishes going around the blog world, including this one by Veg is Sexy, and I really wanted to try one of my own.  I used olive oil in my recipe, but you could use nut milk in its place (or I guess even water if you’re a super calorie-phob). Also, I turned my favorite rosemary bread into crumbs, but herbed bread crumbs would work (almost) just as well.

Vegan Baking Recipes

Vegan Eggplant Parmesan

  • 2 small or 1 large eggplant, sliced 1/4 inch thick
  • 2 cups rosemary bread crumbs
  • 1/4 cup olive oil
  • 2 cups marinara sauce
  • 1/3 cup mozzarella shreds

Preheat oven broiler.  Pour olive oil into a medium bowl and bread crumbs into another.  Dip eggplant slices into olive oil, followed by bread crumbs, and place on a foiled cookie sheet.  Broil breaded eggplant slices for 4-5 minutes, flip, and broil for another 4-5 minutes until tender and browned.  Remove from oven, switch oven setting to bake and lower temperature to 375 degrees.  Top breaded eggplant slices with marinara, reserving half a cup for plating, and sprinkle with mozzarella shreds.  Bake for 10-13 minutes.  Remove from oven and pull foil sheet off cookie sheet to avoid bottoms burning.  Place about a tablespoon marinara sauce on each plate before plating the eggplant.  Enjoy!

Vegan Baking Recipes

While I know “green beans almondine” are a popular side dish, I chose to make mine green bean… pumpkindine?  I lightly steamed fresh green beans and then tossed them with a touch of oil, toasted pumpkin seeds, and dried cranberries.  Yum!  It was seriously one of the most delicious meals I’ve had in a long time!

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Andria @ Veg is Sexy says:

    Looks awesome!!! And WAY easier than mine! haha

  2. Jess - The Domestic Vegan says:

    Ooh, that eggplant looks GREAT!!! I love eggplant sososososo much! 🙂

    • Keri says:

      Oh I know, me too! I can’t believe how long it took me to get into using it, but now it’s definitely in the rotation!

  3. Stefanie says:

    That eggplant does look good. So does your broccoli and pasta dish. I’ve always wanted to try celery root but and afaird I won’t like it. I will have to give it a try.

    • Keri says:

      I wouldn’t say it’s my favorite of the root vegetables, but it has a celery-esque flavor, a bit milder. I bet it would be good in a mix of roasted root veggies! 🙂

  4. Tiffany says:

    Everything looks delicious! YUM. I’ve never tried celeriac…guess I should make note of it and find me some.

    • Keri says:

      Let me know if you like it! It’s not my favorite, but I like it incorporated into dishes! 🙂

  5. Averie (LoveVeggiesAndYoga) says:

    that looks so good and just comforting…and it’s freezing here and would be awesome today! yum!