Dairy-Free Eggplant Parmigiana
Discover the irresistible charm of Dairy-Free Eggplant Parmigiana, a plant-based twist on the Italian classic that swaps traditional dairy ingredients for bold, vegan-friendly alternatives. This recipe layers crispy, golden-battered eggplant slices with savory marinara sauce, gooey dairy-free mozzarella, and aromatic fresh basil, offering comfort and indulgence without compromise. Featuring a clever chickpea flour batter and a nutrient-packed breadcrumb coating infused with nutritional yeast, every bite is packed with rich flavor and a satisfying crunch. Perfect for vegans, those with dairy sensitivities, or anyone craving a wholesome, crowd-pleasing dish, this eggplant parmigiana pairs beautifully with a fresh side salad or crusty garlic bread for a complete meal. Versatile, nourishing, and easy to prepare, it’s destined to become your new favorite dairy-free dinner recipe!
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups breadcrumbs
- 0.5 cup nutritional yeast
- 0.5 cup fresh basil
- 1 teaspoon garlic powder
- 3 cups marinara sauce, divided
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 cup dairy-free mozzarella cheese, shredded
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt to release any excess moisture. Let them sit for about 15 minutes and then pat them dry with a paper towel.
Preheat your oven to 375°F (190°C).
In a shallow bowl, combine the chickpea flour, water, and apple cider vinegar to create a thick batter.
In another bowl, mix together the breadcrumbs, nutritional yeast, garlic powder, salt, and black pepper.
Dip each eggplant slice into the chickpea flour batter, letting any excess drip off, then coat it with the breadcrumb mixture. Repeat until all slices are coated.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry each eggplant slice for about 2-3 minutes on each side, until golden brown. Transfer them onto a paper towel-lined plate to drain any excess oil.
Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9x13-inch baking dish.
Layer half of the fried eggplant slices over the sauce, followed by another cup of marinara sauce, half of the dairy-free mozzarella cheese, and a sprinkle of fresh basil.
Repeat with the remaining eggplant slices, another cup of marinara sauce, and the rest of the dairy-free mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Allow the Dairy-Free Eggplant Parmigiana to cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 59.5 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3570 mg | 76% | |
*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.
