Vegan Eggplant Parmesan
Sliced eggplant is breaded with herb-seasoned breadcrumbs, baked until tender, then layered with marinara and a cashew-based parmesan before going back into the oven. The result is a hearty, oven-baked main course that mirrors the structure of the traditional Italian dish. Budget about an hour for the full recipe.
Equipment
- 1 Baking sheet
- 1 Mixing bowls
- 1 Skillet or saucepan
- 1 Oven
Ingredients
Main Ingredients
- 2 large eggplants firm, fresh
- 1 tablespoon salt for slicing prep
Tomato Sauce
- 2 tablespoons olive oil extra virgin preferred
- 1 small onion, finely chopped
- 2 cloves garlic, minced or 1 teaspoon garlic paste
- 14 oz crushed tomatoes or 1 can 400 grams
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Breading & Assembly
- 1.5 cups panko breadcrumbs or any vegan breadcrumbs
- 0.5 cup all-purpose flour for dredging, can use gluten-free flour
- 1 cup unsweetened non-dairy milk soy, almond, or oat
- 2 tablespoons nutritional yeast adds cheesy flavor
- 1 teaspoon dried Italian herbs optional
Instructions
- Prepare & Salt the Eggplants: Slice the eggplants into 1 cm (about 1/2 inch) thick rounds. Lay them out on a tray and sprinkle each side with 1 tablespoon of salt. Let them sit for about 15 minutes to draw out any excess moisture and bitterness. Rinse and pat dry with a clean towel.
- Make the Tomato Sauce: In a skillet or saucepan over medium heat (approximately 180°C/350°F), warm 2 tablespoons of olive oil. Sauté the chopped onion until translucent (about 5 minutes), then add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, dried basil, dried oregano, 0.5 teaspoon salt, and black pepper. Reduce heat and let the sauce simmer for about 10 minutes, or until slightly thickened.
- Set Up the Breading Station: In one shallow bowl, place the flour. In a second bowl, whisk the non-dairy milk and nutritional yeast together. In a third bowl, combine panko breadcrumbs with the dried Italian herbs (if using). Line up the bowls for an efficient dredging process.
- Bread the Eggplant: Dip each eggplant slice first into the flour, shaking off any excess. Next, dip into the milk mixture, letting the excess drip off. Finally, press each side into the breadcrumb mixture to form a uniform coating.
- Bake the Eggplant: Preheat your oven to 200°C/400°F. Arrange the breaded eggplant slices on a lightly greased baking sheet. Bake for about 15 minutes, then flip and bake for an additional 10 minutes, or until golden brown and crisp on both sides.
- Assemble & Final Bake: In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of baked eggplant slices, then top with more sauce. For extra flavor, you can sprinkle more nutritional yeast between layers or use a vegan cheese of your choice. Continue layering until all the ingredients are used. Bake for another 5 minutes at 200°C/400°F, just until the sauce is bubbly around the edges.
Notes
Mary’s Tips:
- For a cheesier topping, consider adding a homemade cashew mozzarella or a store-bought vegan cheese on top.
- If you’re gluten-free, use chickpea flour or a gluten-free blend for dredging and gluten-free breadcrumbs.
- To enhance the caramelization process, you can drizzle a bit of olive oil on the eggplant slices before baking. Serving Suggestions:
- To plate, spoon a layer of sauce in the center, place the eggplant slices gently, and garnish with fresh basil leaves. The vibrant red sauce and green basil create a striking contrast.
- Pair with a crisp green salad or serve over spaghetti for a complete Italian-inspired feast.
- For a cheesier topping, consider adding a homemade cashew mozzarella or a store-bought vegan cheese on top.
- If you’re gluten-free, use chickpea flour or a gluten-free blend for dredging and gluten-free breadcrumbs.
- To enhance the caramelization process, you can drizzle a bit of olive oil on the eggplant slices before baking. Serving Suggestions:
- To plate, spoon a layer of sauce in the center, place the eggplant slices gently, and garnish with fresh basil leaves. The vibrant red sauce and green basil create a striking contrast.
- Pair with a crisp green salad or serve over spaghetti for a complete Italian-inspired feast.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 2366mgPotassium: 1087mgFiber: 12gSugar: 16gVitamin A: 518IUVitamin C: 20mgCalcium: 211mgIron: 5mg
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