Baked Eggplant “Filets” with Lemon Sauce

Serving Eggplant Filets with Lemon

Obviously, I am aware that to call my dish Eggplant “Filets” implies that I have removed the “bones!”  Isn’t that a beautiful thing—vegans never have to worry about bones (except our own, of course)! Eggplant sliced across the width into small, round purple-framed circles just reminds us that it’s still eggplant. But slice them the long way, and the shape is big, oval and meaty—just reminiscent enough of the shape of a filet of steak, chicken or fish to be as satisfying.  Bread them, bake them, and serve with a lemony sauce and you have a delicious and simple entree or appetizer that will rival any! Let’s call it “Filet de Aubergine Avec Citron” to give the strange-looking eggplant a French elegance!



2 medium eggplants

2 cups of panko or regular breadcrumbs

3 Ener-G egg-replacers

2 tbs garlic powder

2 tbs dried parsley

1 tbs dried oregano

1 tsp salt

2 tbs olive oil

Juice of 2 lemons

1/4 cup of white wine

1 tsp crushed garlic


1)  Preheat the oven to bake at 350 degrees

2)  Spray 2 cookie sheets with non-stick spray

3)  Slice each eggplant the long way into slices approximately 1/4 in width–should yield about 12 slices

Eggplant Slices Length-wise

Eggplant Slices Length-wise

4)  In a ziploc bag, combine the 3 egg-replacers and warm water until dissolved

5)  In another ziploc bag, pour 2 cups of breadcrumbs, seasoned with garlic powder, dried parsley, oregano and salt

6)  In a shake and bake style, first put each slice into the egg replacer bag, then into the bread crumb bag, shaking so that it is completely covered.

7)  Shaking off excess, remove from breadcrumbs and place on cookie sheet, each slice placed side by side.

Breaded and Ready to Bake

Breaded and Ready to Bake

8)  When all the slices are on the cookie sheets, brush each top lightly with olive oil

9)  Bake for 20 minutes, turn over slices and brush the other side lightly with olive oil

10)  Bake for additional 15 minutes, or until golden brown, checking frequently

11)  For lemon sauce, in a small saucepan heat the juice of 2 lemons, white wine, crushed garlic and a pinch of salt until warm and blended

12)  Arrange the eggplant slices on a platter and pour the lemon sauce over each slice.  Garnish with lemon slices.


If you love a crispy fried coating, then lightly sauté both sides of each eggplant slice in olive oil before baking.

If you like mushrooms, add some sliced white mushrooms in the saucepan with the lemon sauce and simmer until the mushroom are cooked through.

Tastes delicious the next day!


xox Ellen

Leaning Into Veganism



  1. This dish seems reminiscent of “filets of sole,” but definitely a new and improved version. Your French is impressive! My husband has been bugging me to make a vegan eggplant dish so this is on my immediate MUST TRY list! I hope it goes over as well as your Savory Vegan Lasagna!!! Au revoir!

  2. Karen Katz says:

    Hello! This looks amazing! It just so happens that Larry came home with a couple of eggplants last night! LOL!!!!!! We are going to try this tonight, except we are going to use gluten-free bread crumbs, of course!

    Thanks for the post, Ellen!

    xxoxoxo Karen 🙂

  3. Aussie Vegan Princess says:

    Yum, these look amazing…next weekend for sure!

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