Vegan Eggplant Parmigiana
Indulge in the comforting flavors of Italy with this Vegan Eggplant Parmigiana, a plant-based twist on the beloved classic. Tender slices of eggplant are coated in a crispy, flavorful breadcrumb mixture infused with garlic, oregano, and basil, then layered with rich marinara sauce and gooey vegan mozzarella cheese. Perfectly baked to golden perfection, this dish is a hearty, dairy-free, and egg-free option that doesn’t compromise on flavor. With minimal prep and a satisfying oven finish, it’s ideal for weeknight dinners or elegant gatherings. Serve with a side of fresh basil and a crisp salad for a truly wholesome and delicious vegan meal that will impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 2 cups breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 0.25 cup vegetable oil
- 3 cups marinara sauce
- 2 cups vegan mozzarella cheese
- 0.5 cup fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place in a colander over the sink. Let sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.
Prepare the dredging station: Place flour in a shallow bowl. In another bowl, whisk together almond milk and cornstarch to make a slurry. In a third bowl, combine breadcrumbs, nutritional yeast, oregano, basil, and garlic powder.
Dip each eggplant slice in the flour, shake off excess, dip in the almond milk mixture, letting excess drip off, then coat with the breadcrumb mixture. Press gently to adhere the crumbs. Place on a baking sheet lined with parchment paper.
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant over the sauce, then spread another cup of sauce over the eggplant. Sprinkle with 1 cup of vegan mozzarella.
Repeat with the remaining eggplant slices, sauce, and mozzarella.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese is melted and bubbling.
Garnish with fresh basil leaves before serving. Let cool slightly before slicing and serving.
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14954 mg | 650% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 56.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3303 mg | 254% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2656 mg | 57% | |
*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.
