Italian Eggplant Patties (VG + GF)
Try these herbaceous Italian Eggplant Patties and taste the juicy, mouth-watering goodness.
Vegan and gluten free, these authentically crafted eggplant patties please everyone at your dinner table.
Pair with fresh tomato marinara sauce, a glass of red wine, or your favorite pasta. Buon appetito!
La Melanzana
Eggplant, or la melanzana, is the star of many meatless recipes. With a spongey yet juicy texture and a mild taste, it is both versatile and easily seasoned with whatever marinades you like.
That’s what is so great about eggplant, you can’t even tell it’s in there! We recommend using it in recipes if you’re new to plant based cooking.
Without the vibrant purple skins, you’d be able to fool any skeptic. This versatile fruit (yes, it’s a fruit!) tastes incredible in many Italian dishes, including pasta sauces, eggplant parmesan and eggplant meatballs.
These patties are no exception!
This is one of our absolute favorite recipes – one so flavorful with juicy aubergine, fresh herbs, and vegan Parmesan complimenting each other perfectly. When you smell the incredible aroma in your kitchen when you’re making these, you’ll know what we’re talking about.
Authentic Italian Recipe
Yep, this is the real deal! If you’re looking for only the best and most authentic Italian recipes to make at home, you’ve come to the right place. This recipe is a vegan-ized version of a classic recipe straight from “The Boot”.
Italian Eggplant Patties (Vegan + Gluten-Free)
Recipe Author: Nicole Riggs
Herby, juicy, mouth-watering goodness. These authentically crafted eggplant patties pair perfectly over-top pasta, and alongside lasagna, stuffed shells, or caprese salad.
Equipment
Small mixing bowl
Skillet
Measuring cups
Ingredients
2 Asian eggplants cubed
1/3 cup JUST Egg
1/3 cup vegan Parmesan
1/4 cup extra-virgin olive oil
4 cloves fresh garlic minced
1/4 cup fresh Italian parsley chopped, finely
1/4 cup fresh basil chopped, finely
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Instructions
Boil some water on the stove in a medium sized pot.
While the water heats, wash and cube your eggplants. When water reaches a boil, put cubed eggplant into the pot. Allow to boil until eggplants become soft (you should be able to smush them against the side of the pot).
In a strainer, drain the water and gently press down on the eggplant using a large spoon to squeeze out any water inside. Get as much water out as you can to prevent your patties from being too moist.
Allow eggplants to cool completely for a few hours, on your countertop or in the refrigerator.
10 minutes before you're about to begin using your eggplant, finely chop your basil, Italian parsley, and garlic.
Once your eggplant is cool, gently press out any additional water. Transfer to a large mixing bowl. Mash eggplant with a fork, then add your fresh herbs, vegan egg, parmesan, olive oil, and granulated seasonings.
Mix together until thoroughly combined.
Shape your mixture into 4 round patties.
Heat a generous amount of oil in a medium or large sized pan on the stovetop, enough to fully coat the bottom of the pan. The oil should be hot when you put your patties in – if it doesn't sizzle and bubble, then your oil is not hot enough!
Carefully place patties into the oil and pan-fry on medium-high heat for approximately 10 minutes on each side. The patties should be lightly browned on both sides.
Remove from the pan and allow to cool slightly before eating. Garnish with marinara sauce, additional fresh basil and parsley, and juicy grape tomatoes!
Buon Appetito!
Eggplant patties are excellent on their own, drizzled with pasta sauce and topped with tomatoes & herbs. Alternatively, serve your eggplant patties over top pasta, and alongside lasagna, stuffed shells, or caprese salad.
This recipe is the ultimate appetizer, side dish, and main course and works great for meal prep too. Make ahead with pasta of your choice and you have yourself an easy, tasty lunch for the week!
Health Benefits of Eggplant
Rich in nutrients (Fiber: 3 grams, Protein: 1 gram, Manganese: 10% of the RDI, Folate: 5% of the RDI, Potassium: 5% of the RDI, Vitamin K: 4% of the RDI, Vitamin C: 3% of the RDI)
High in antioxidants that help protect the body from damage caused by harmful substances known as free radicals
May have cancer fighting benefits, like solasodine rhamnosyl glycosides (SRGs), which are a type of compound found in some nightshade plants, including eggplant
Learn more about the health benefits of eggplant here
