Dairy-Free Classic Eggplant Parmigiana
Indulge in the comforting flavors of this Dairy-Free Classic Eggplant Parmigiana, a plant-based twist on the beloved Italian classic. Perfect for those avoiding dairy or looking for a lighter take, this recipe features tender, golden eggplant slices coated in a crispy gluten-free breadcrumb and nutritional yeast mixture. Layered with a robust homemade tomato sauce, infused with aromatic oregano, basil, and garlic, this dish is oven-baked to perfection for a bubbling, flavorful finish. A sprinkling of fresh basil ties it all together, creating a crowd-pleasing entrée that's both hearty and wholesome. Ready in just 90 minutes, this dairy-free eggplant parmigiana is ideal for weeknight dinners or special occasions, and it’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
- 1 cup gluten-free breadcrumbs
- 0.5 cup nutritional yeast
Instructions
Slice the eggplants into 1/4-inch thick rounds and lay them out on a large baking sheet.
Sprinkle the eggplant slices with the tablespoon of salt and let them sit for about 20 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry with paper towels.
Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the canned crushed tomatoes, dried oregano, dried basil, and black pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, until slightly thickened.
In another bowl, combine the gluten-free breadcrumbs and nutritional yeast.
Brush each eggplant slice with remaining olive oil and coat them in the breadcrumb mixture, pressing lightly to adhere.
Place the breaded eggplant slices onto a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
Spread a thin layer of the tomato sauce on the bottom of a baking dish.
Arrange a layer of baked eggplant slices over the sauce.
Spread more tomato sauce over the eggplant and sprinkle with chopped fresh basil.
Continue layering with remaining eggplant slices, sauce, and basil, finishing with a layer of sauce on top.
Bake the assembled dish in the preheated oven for 20 minutes until the sauce is bubbly.
Allow the dish to cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9872 mg | 429% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 73.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5734 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
