Home Baking- Vegan Breaded Eggplants


I wanted a side dish to go with the char kway teow I was making but wanted something healthy and tasty. I remembered the super delicious breaded eggplants we ate at Modetos a while back and decided to try remaking the dish. I found a few recipes online and decided to try this one out.


2 large eggplants
1 10 ounce bag of organic bread crumbs (1 and a half cup is more than enough)
2 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour (I cup is more than enough for 2 eggplants)
2 tablespoons Dijon mustard
2 cups organic soy milk, plain (I used almond milk)



Preheat the Cuisinart Pizza Oven to 400 degrees F (200 degrees C). Cut a piece of parchment paper the size of the Cuisinart Oven Pizza Stone and place on top of a cutting board that will fit into the opening of the oven.

The Eggplant

Depending on how you plan to serve the eggplant slices, you can peel or not peel the purple exterior. Cut slices in 1/2 inch rounds or slabs depending on how you want the final presentation to look. Try both ways and then decide which you prefer.

The Dipping Liquid

In a bowl wide enough to submerge the eggplant slices, add the plain soy milk, Dijon mustard and whisk together.

The Coatings

In the two baking dishes, fill each with the whole wheat pastry flour and the bread crumbs.  Place the flour and bread crumb dishes side by side.

The Breading

Dip the egg plant slice into the whole wheat pastry flour. Dip the floured slice into the dipping liquid. Immediately place the wet slice into the bread crumbs and flip over to coat the other side. Place the beautifully coated eggplant slice onto the parchment paper and repeat till all the slices are encrusted.

Olive Oil

Use an aerosol can of olive oil and spray the tops of each eggplant slice with a generous amount of olive oil. Turn the coated eggplant slices over and repeat.



Slip the cutting board into the preheated Cuisinart Pizza Oven and gently shake the board to help the parchment paper and eggplants to slide onto the pizza stone. By baking the eggplant slices directly on the pizza stone will ensure a crusty crunchy exterior with a moist interior. Bake at 400 degrees F (200 degrees) for 15-20 minutes. I baked mine for 20 minutes.


When it was out, it looked really crispy and slightly browned around the edges that was coated with olive oil. But sadly this was super tasteless. I believe seasoning and adding herbs into the eggplants before baking is really important. I read on Oh She Glows blog on her Eggplant Parmesan attempt and she actually sprinkled salt over the eggplants before the breading process. I tried making the eggplants with skin and without and the ones without skin tasted much better. The eggplant skin ended up being too bitter and now I am craving the ones at Modeto’s even more!

3 thoughts on “Home Baking- Vegan Breaded Eggplants

  1. I have never been able to find vegan bread crumbs to make vegan crab cakes.

    You can make these that taste like the real thing with soy meal from soy beans that has been soaked, boiled, blended and drained, and with mashed firm tofu and bread crumbs. Mix the soy meal with salt, mashed tofu, some herbs, black pepper and bread crumbs, freeze until firm, then coat them with bread crumbs just before toasting in the oven. It tastes quite like the real thing.

  2. Eggplants contain alot of moisture. You have to sliced them and roast them a little in the oven to dry them out(or choose to sprinkle salt on them to get the water out), before marinating them and coating them with the bread crumbs.

    Sprinkling salt onto the sliced eggplant actually removes the water content from them.

    Pasta alla norma that is a traditional and popular Sicilian pasta requires the moisture to be removed from the eggplant for it to be crunchy.

    • WOW Timothy, that’s alot of chef stuff you are teaching me!
      But I am a really lazy cook:P
      Thanks so much for the tips though, really useful and insightful!


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