Comments on: Vegan Eggplant Parmesan

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Tue, 02 Jan 2024 13:47:23 +0000

In reply to Maribeth Abrams. Awesome! Thank you so much for sharing and for your amazing review Maribeth!

By: Maribeth Abrams

Maribeth Abrams — Tue, 02 Jan 2024 02:05:28 +0000

In reply to Dale.

I prepared the eggplant slices the day before. I put them in refrigerator in single layers. The next day, I threw them in the oven at 400 degrees for about 10 minutes to refresh them, while making the sauce. This was a good time-saving technique for me as I wouldn’t have had time to do the whole thing on the day it was to be served.

By: Maribeth Abrams

Maribeth Abrams — Tue, 02 Jan 2024 02:03:07 +0000

Excellent recipe! Probably the best eggplant parmesan recipe I’ve ever had or made. Notes: I used 2 large eggplants and ended up with 4 layers of eggplant rather than 2 (in the 9X13 dish). Not a bad thing! I used about 1 cup of extra marinara to accommodate the extra layers – but if the same thing happens again, I’ll double the amount of marinara next time. I did not make any additional cheese sauce and it was totally fine. Since the end product didn’t have quite as much marinara as it should have, I served it with a bowl of warm marinara on the side which was great. Also, I prepared the eggplant slices the day before and kept them in the refrigerator until constructing the casserole. This is an excellent recipe and I will absolutely make it again, probably many times. Would be great for a potluck or for an omni-crowd.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Fri, 17 Nov 2023 08:59:56 +0000

In reply to Dale. It is best to assemble the day of because there is a risk of the eggplant getting soggy if left in the fridge over night.

By: Dale

Dale — Sun, 12 Nov 2023 20:35:01 +0000

This looks amazing…. Has anyone made a day ahead. Cooking for holidays and love day ahead when I can. I did see ok to make cheese sauce a day ahead. Wanted to assemble …… thanks!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 14 Aug 2023 08:25:29 +0000

In reply to Heather L. Thank you so much for your excellent review Heather! So glad you enjoyed the recipe! :)

By: Heather L

Heather L — Mon, 14 Aug 2023 02:44:01 +0000

Ohhhhh my gosh!! I’ve made a lot of recipes over the years, and this…ABSOLUTELY MIND-BLOWING!! Easy, fun and oh sooooo fantabulous 🙂

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Mon, 17 Jul 2023 12:41:49 +0000

In reply to Kaye. So glad to hear you enjoyed the recipe! Thank you so much for your awesome review!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 12 Jul 2023 08:18:29 +0000

In reply to Rodger Goldwater. Happy to hear you enjoyed the recipe Roger! Thank you for your great review!

By: Rodger Goldwater

Rodger Goldwater — Wed, 12 Jul 2023 02:31:22 +0000

This recipe is life changing. It tastes so much like an authentic eggplant parmesan to me. I did add some blended cashews as well as lemon juice and apple cider vinegar to the cheese sauce for more creaminess and zestiness.