Vegan Eggplant Parmesan
Transform your weeknight dinners with this irresistible Vegan Eggplant Parmesan—a plant-based twist on the classic Italian comfort food. Tender eggplant slices are coated in a gluten-free breadcrumb mixture seasoned with Italian herbs and baked to golden perfection, eliminating the need for heavy frying. Layered with rich tomato sauce and gooey vegan mozzarella, this dish is both creamy and satisfying while remaining entirely dairy-free. A sprinkle of fresh basil adds a burst of vibrant flavor to every bite. Whether you're catering to vegans or seeking a healthier alternative to traditional eggplant parmesan, this recipe is sure to be a crowd-pleaser. Perfect for family meals or special occasions, it’s a hearty and wholesome entrée that hits all the right notes.
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Recipe Information
Ingredients
- 2 medium eggplants
- 1 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.25 cup nutritional yeast
- 2 tablespoons Italian seasoning
- 2 cups breadcrumbs (gluten-free if needed)
- 0.25 cup olive oil
- 3 cups tomato sauce
- 2 cups vegan mozzarella cheese
- 0.25 cup fresh basil leaves
- 1 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/4 inch thick rounds. Lay them out in a single layer on a baking sheet and sprinkle both sides with salt. Allow them to sit for 20 minutes to draw out moisture, then pat them dry with paper towels.
In a small bowl, combine almond milk and apple cider vinegar and let it sit for a few minutes to create vegan buttermilk.
In another bowl, mix the flour, cornstarch, and nutritional yeast.
In a separate shallow dish, combine the breadcrumbs and Italian seasoning.
Dip each eggplant slice first into the flour mixture, then into the almond milk mixture, and finally into the breadcrumb mixture, pressing gently to coat. Place coated slices onto a parchment-lined baking sheet.
Drizzle or brush olive oil lightly over the coated eggplant slices.
Bake the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
In a large baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce.
Sprinkle a layer of vegan mozzarella cheese over the eggplant, followed by more tomato sauce. Repeat the layering process: eggplant, cheese, and sauce until all ingredients are used, finishing with a layer of cheese on top.
Bake in the oven for 25 minutes or until the cheese is bubbly and slightly golden.
Remove from the oven and let it rest for a few minutes. Garnish with fresh basil and black pepper before serving.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8470 mg | 368% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 57.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3366 mg | 259% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2148 mg | 46% | |
*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.
