No Harm Eggplant Parm Ww
Discover a guilt-free twist on a classic comfort food with this "No Harm Eggplant Parm WW" recipe—perfect for vegans and vegetarians or anyone looking to indulge without compromise. This satisfying dish features crispy baked eggplant slices coated in a flavorful blend of breadcrumbs, nutritional yeast, and Italian seasoning, eliminating the need for frying. Layered with rich marinara sauce and gooey vegan mozzarella, the casserole is baked to perfection for a hearty, plant-based meal that’s full of Italian-inspired flavors. With a prep time of just 30 minutes and easy-to-follow steps, this eggplant Parmesan is ideal for weeknight dinners or special occasions. Garnished with fresh basil, it’s as beautiful as it is delicious. Perfect for those seeking healthy, vegan, and dairy-free comfort food recipes!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 1 cup Unsweetened plant-based milk (e.g. almond, soy, or oat milk)
- 1.5 cups Breadcrumbs (panko or regular)
- 2 teaspoons Italian seasoning
- 1 teaspoon Garlic powder
- 3 tablespoons Nutritional yeast
- 3 cups Marinara sauce (store-bought or homemade)
- 2 cups Vegan mozzarella cheese
- 0.25 cup Fresh basil leaves (optional, for garnish)
- 2 tablespoons Olive oil (for greasing the baking sheet)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease two large baking sheets with olive oil.
Slice the eggplants into 1/2-inch thick rounds. Lay them out on a clean surface and sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel to remove the moisture and salt. This step prevents sogginess.
Set up a breading station: In one shallow bowl, add the flour. In a second bowl, pour the plant-based milk. In a third bowl, combine the breadcrumbs, Italian seasoning, garlic powder, and nutritional yeast.
Dip each eggplant slice into the flour, then into the plant-based milk, and finally into the breadcrumb mixture, pressing gently to fully coat each slice.
Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Spread 1 cup of marinara sauce evenly in a 9x13 inch baking dish. Layer half of the baked eggplant slices over the sauce. Spread another 1 cup of marinara sauce over the eggplant and sprinkle with 1 cup of vegan mozzarella cheese.
Repeat with a second layer of eggplant, marinara, and the remaining vegan mozzarella cheese.
Bake the assembled dish in the oven at 400°F (200°C) for 20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves if desired.
Serve warm and enjoy your No-Harm Eggplant Parmesan!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.8 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 703 mg | 54% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1767 mg | 38% | |
*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.
