(Closed) vegetarian bees share your favorite recipes!!

posted 9 years ago in Cooking
Post # 6
826 posts
Busy bee
  • Wedding: August 2011

I love eggplant parmesean!  I can give you a sort of recipe hah, but you can look up online for more details…I can just kind of wing it now.


1 large eggplant

olive oil

panko (japanese bread crumbs)



fresh basil (i love fresh basil, so i use a lot)


tomato sauce

fresh mozzarella

grated parmesean cheese


Preheat the oven to 400 degrees. 

Slice the eggplant and dredge in flour, dip in the egg (mixed up, I ususally go through about 3 eggs) and then dip in panko.  Saute in a pan of olive oil until crisp on each side, about 1 to 2 mins per side.  You can obviously do multiple pieces at once.  Once cooked, transfer to a paper towel to drain.  Do this for all of the eggplant. 

Using a 9×14 (or any rectangular oven safe dish big enough for a casserole) layer in this manner:


tomato slices (cut about 1/4 inch thin)

fresh mozz (get the kind that’s in the water, and cut into about 1/4 inch slices)

fresh basil

pour enough sauce to cover that layer

aaaand repeat.  I usually do about three layers.  And then on the top layer, sprinkle with lots of parm cheese.

Put this in the oven covered with tin foil for about 35 minutes, then remove the foil for another 15 mins of cooking.  Voila.  Delicious.  In fact I just had it for lunch 🙂


Also another good hint.  Baking tofu in strips is the bomb.  Just heat the over up to about 400, cut a block of tofu into strips (almost like fries) and drizzle olive oil and salt and pepper.  Bake for 20 minutes, then take it out and flip them over and repeat the drizzling and salt and pepper.  Bake for another 20 mins.  Makes a great snack or a great thing to put on salads.

Post # 8
7691 posts
Bumble Beekeeper
  • Wedding: August 2010

DH makes really good eggplant subs – Just slice egpplant then bread it with bread crums or ritz crackers (Egg, flour, bread crumbs) then you can either cook these in a pan with a little oil or just put them into the oven. Then just put cheese on them in the last few minutes and cover with marinara sauce in a sub roll. Delicious

I also love stuffed peppers. I cook brown rice then I add mushrooms, marinara sauce, onions and cheese and put it into a bell pepper and then bake it.

Post # 10
1133 posts
Bumble bee
  • Wedding: May 2015

Love eggplant parmesean!  I second that recipe, it’s delicious.

There’s a brand called Morning Star, and they have amazing vegetarian food.  I’ve been a vegetarian for about 6 years, and love all the choices they have.  Especially their “chicken” strips.  I also make a stirfry, consisting of meatless meatballs (haha, love the name) from President’s Choice (Canada) and some oriental vegetables in the pan and drizzle them with honey garlic sauce.  I add plain rice on the bottom and put the veggie mix with “meatballs” on the top.  Delicious and very fast to make when I get home late from work, as somedays I work till midnight.

Post # 11
269 posts
Helper bee
  • Wedding: March 2012

I’m not a vegetarian but we try to make vegetarian meals once a week! Heres one of my favorites: Its for Chickpea burgers!

2 tsp. olive oil
1 small onion finely chopped
2 cloves garlic chopped
2 14oz cans chickpeas, rinsed and drained
1/2 C brown rice
!/3 C sun dried tomatoes, chopped

7oz plain yogurt
1 clove garlic, crushed
1/4 tsp ground cumin
1/4 tsp ground coriander
1 eggplant, cut into thin slices
olive oil for brushing
1 large red onion
2 handfuls arugula

To make the patties,

heat the oil in a frying pan and cook the onion over medium heat til golden brown. Add the garlic. Cook for 1 more minute then remove and let slightly cool. Put this mixture in a food processor with chickpeas, rice and sundried tomato. Using a pulse action process in short bursts until the mixture is combined and the chikpeas are broken up, but not completely mushy, scraping the bowl with the spatula. Season to taste then shape mixture into 6 patties place on a tray lined with plastic wrap and refrige for 1 hour.

put all the yogurt dressing ingredients in a small bowl, mix together well. refridge til needed.

sautee eggplant and onion until lightly golden brown. set aside.

brush the top of the chickpea pattied lightly with oil, put them face down in a pan, cook for about 3 minutes. Brush top of pattied with oil and turn and cook for another 3 mins or til golden brown. They may stick so make sure ur spatula is underneath it well before flipping.

When chickpea patties are cooking arrance the arugula, eggplant and onion on the bread. add the chickpea patties, and spread with yogurt dressing.

SOOO DELICIOUS! Wasn’t that hard to make but was kind of time consuming! Good luck if you make them! They’re so good with the dressing!

We ate these on french bread but you can pretty much use whatever tickles your fancy 😉

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