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. 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!