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Vegan Crispy Baked Eggplant

This Vegan Baked Eggplant with simple homemade Queso sauce is an easy and comforting recipe perfect for dinner or holidays. Crunchy, delicious and meat-eaters approved.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 468 kcal

Ingredients
  

  • 1 1/2 c Panko breadcrumbs
  • 1/3 c neutral oil such as grapeseed oil
  • 1 lb eggplant peeled and cut into ⅓ in thick slices
  • 1 c fresh or frozen corn kernels
  • 1 1/4 c white cheese sauce store-bought or homemade - recipe follows
  • 1/4 c fresh Mint leaves
  • 3/4 tsp teaspoon salt
  • 3/4 tsp teaspoon pepper

For white cheese sauce

  • 1/2 c cashews
  • 1 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 c water

Instructions
 

For the eggplant

  • Preheat the oven to 400 F and line a baking sheet with a parchment paper. Add Panko breadcrumbs to a shallow bowl along with 2 tablespoon of oil, ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to combine.
  • Brush both sides of eggplant rounds with ¼ cup of oil and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Drop each eggplant round into breadcrumbs, coating only one side of it. Place the eggplant, Panko side down on a baking sheet.
  • Brush the eggplant tops with about 1 - ½ teaspoon of white cheese sauce and sprinkle with about 2 tablespoon of breadcrumbs.
  • Bake for 10-15 minutes until eggplant is tender and breadcrumbs turned light brown.
  • Place 3-4 eggplant rounds on a plate, sprinkle with 1 tablespoon of toasted corn and drizzle with 2-3 tablespoons of white cheese sauce. Top with fresh mint leaves and serve.

For the corn

  • Heat 1 tablespoon of oil in a medium skillet and over medium heat. Add corn kernels, ¼ teaspoon of salt and ¼ teaspoon of pepper and cook corn stirring occasionally until it looks toasty on the sides, about 7 minutes. Transfer corn to a bowl.

For white cheese sauce

  • Soak cashews in water for 4 hours OR add them to a pot filled with 1 cup of water. Put on a stove, bring to a boil and cook on a medium heat for 3 minutes. Drain the cashews.
  • Add cashews to a bowl of food processor along with apple cider vinegar, garlic powder, onion powder, salt and ½ cup of water. Process until the sauce is smooth and without chunks.

Notes

Recipe is adapted from Food & Wine August 2019 issue Crunchy Eggplant And Corn Salad.