Vegan Classic Eggplant Parmigiana
Indulge in the comforting flavors of this Vegan Classic Eggplant Parmigiana, a plant-based twist on a beloved Italian dish that's hearty, satisfying, and 100% dairy-free. Tender eggplant slices are coated in a crispy breadcrumb crust flavored with basil, oregano, and garlic powder, then layered with rich marinara sauce and gooey vegan mozzarella cheese for a deliciously cheesy finish. This recipe celebrates wholesome ingredients like almond milk, flaxseed, and fresh basil while staying true to the classic essence of eggplant parmigiana. Perfect for weeknight dinners or special occasions, this baked masterpiece is easy to prepare and sure to impress vegans and non-vegans alike. Keywords: vegan eggplant parmigiana, plant-based Italian recipes, dairy-free eggplant recipes, classic vegan dinner ideas.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup plain unsweetened almond milk
- 2 tablespoons ground flaxseed
- 2 cups breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cups marinara sauce
- 2 cups vegan mozzarella cheese
- 1 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch slices. Lay them out flat and sprinkle both sides with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.
Prepare a flax egg mixture by combining almond milk and ground flaxseed in a bowl. Let it sit for 10 minutes until it thickens.
Set up a breading station: place flour on a plate, flax egg mixture in a shallow bowl, and a mixture of breadcrumbs, garlic powder, dried oregano, dried basil, the remaining salt, and pepper on another plate.
Dredge each eggplant slice in the flour, dip in the flax egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Add more olive oil as needed. Place fried slices on a paper towel-lined plate to drain excess oil.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, then sprinkle half of the vegan mozzarella cheese on top. Repeat the layers with remaining eggplant, sauce, and cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let the Eggplant Parmigiana cool for a few minutes before serving. Garnish with fresh basil leaves before serving for an added fresh flavor.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12610 mg | 548% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 47.5 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3356 mg | 258% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1954 mg | 42% | |
*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.
