Dairy-Free Eggplant Parmesan
Indulge in the flavors of classic comfort food with a modern twist with this **Dairy-Free Eggplant Parmesan** recipe! Perfectly crisp, golden eggplant rounds are coated in a savory blend of almond flour, nutritional yeast, and Italian seasonings, making this dish entirely gluten-free and vegan-friendly. Instead of traditional cheese, creamy cashew cheese adds a rich, indulgent layer, perfectly complemented by zesty marinara sauce and fresh basil. This plant-based take on a beloved Italian dish is baked to bubbly perfection, delivering all the hearty, satisfying flavors you crave without any dairy. With just 30 minutes of prep time, this recipe is a wholesome, delicious meal perfect for a family dinner or as a crowd-pleasing main course.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 1 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 cup cashew cheese
- 2 cups marinara sauce
- 8 fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Place them on a large baking sheet and sprinkle with salt. Allow them to sit for about 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
In a shallow bowl, combine almond flour, nutritional yeast, Italian seasoning, salt, and black pepper.
Dip each eggplant slice into the mixture, pressing lightly to coat both sides with the seasoned almond flour.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in a single layer and fry until golden brown on both sides, about 2-3 minutes per side. You may need to do this in batches, adding more oil as needed.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Layer the fried eggplant slices over the sauce, followed by a dollop of cashew cheese on each slice, then more marinara sauce.
Repeat layers until all ingredients are used, finishing with a generous layer of marinara sauce on top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and slightly golden.
Allow to cool for a few minutes, then garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 216.7 g | 79% | |
| Dietary Fiber | 105.8 g | 378% | |
| Total Sugars | 78.5 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 7006 mg | 149% | |
*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.
