Eggplant Aubergine Parmesan Vegan
Savor the comforting flavors of classic Italian cuisine with a plant-based twist in this Vegan Eggplant Aubergine Parmesan recipe. This dish features tender layers of crispy, golden-breaded eggplant slices baked to perfection and smothered in rich, flavorful vegan marinara sauce. Topped with melty vegan mozzarella cheese and garnished with fragrant fresh basil, this dairy-free take on a beloved favorite is wholly satisfying and entirely cruelty-free. The recipe combines simple pantry staples like nutritional yeast, panko breadcrumbs, and plant-based milk to create its signature crisp texture and umami-packed flavor. Perfect for a cozy family dinner or an elegant special occasion, this dish is baked, not fried, for a lighter yet indulgent experience. Pair it with warm, crusty bread or a fresh side salad for a complete vegan feast.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium)
- 1 tablespoon Salt
- 1.5 cups Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 cup All-purpose flour
- 1.5 cups Breadcrumbs (panko or regular, ensure vegan-friendly)
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Dried Italian seasoning
- 3 tablespoons Olive oil (for baking or frying)
- 3 cups Vegan marinara sauce
- 2 cups Vegan mozzarella cheese
- 0.25 cup Fresh basil leaves (for garnish)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet or clean surface and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
Pat the eggplant slices dry with a clean kitchen towel or paper towels to remove the drawn-out liquid and excess salt.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare three shallow bowls: one with the plant-based milk, one with the flour, and one with a mixture of breadcrumbs, nutritional yeast, garlic powder, onion powder, and Italian seasoning.
Dip each eggplant slice into the flour, then the plant-based milk, and finally coat it thoroughly in the breadcrumb mixture. Repeat with all the slices.
Arrange the breaded eggplant slices on the prepared baking sheet. Lightly drizzle or spray olive oil on top of the slices to encourage crispiness.
Bake the slices for 20-25 minutes, flipping them halfway through, until golden and crispy. Alternatively, pan-fry them in olive oil until crispy, about 3-4 minutes per side, then drain them on paper towels.
In a large baking dish, spread 1 cup of marinara sauce on the bottom. Arrange a layer of crispy eggplant slices on top, followed by another thin layer of marinara sauce and a sprinkle of vegan mozzarella cheese.
Repeat the layering process until all the ingredients are used, finishing with a layer of marinara sauce and a generous topping of vegan mozzarella.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 425 mg | 33% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 865 mg | 18% | |
*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.
