Eggplant Parmesan (Vegan Style) Recipe
A crispy, cheesy, and saucy plant-based take on the classic Italian comfort food—no dairy, no eggs, just pure deliciousness.
Ingredients
For the Eggplant
- 1 large eggplant sliced into ½-inch rounds
- 1 cup breadcrumbs panko or Italian-style
- ½ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup unsweetened plant milk
- 1 tbsp cornstarch
For Assembly
- 1½ cups marinara sauce
- 1 cup vegan mozzarella cheese shredded
- ¼ cup fresh basil chopped
- 1 tbsp olive oil
Instructions
Prepare the Eggplant
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and brush lightly with olive oil.
- Mix breadcrumbs, nutritional yeast, garlic powder, oregano, salt, and pepper in a bowl.
- In another bowl, whisk plant milk and cornstarch.
Bread and Bake
- Dip each eggplant slice into the milk mixture, then coat with breadcrumbs.
- Arrange slices on the baking sheet and bake for 20 minutes, flipping halfway.
Assemble the Dish
- Spread a thin layer of marinara in a baking dish.
- Layer baked eggplant slices, more sauce, and vegan cheese.
- Repeat until all ingredients are used.
Final Bake
- Bake for another 20 minutes until bubbly and golden.
- Let it cool slightly before serving.
Garnish & Serve
- Sprinkle fresh basil over the top.
- Serve with pasta or enjoy on its own.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 15%
- Vitamin C: 12%
- Potassium: 20%
- Folate: 22%
Pro Tips for the Best Eggplant Parmesan
- Salt the eggplant slices for 10 minutes to remove bitterness.
- Use homemade marinara for an extra fresh flavor.
- Air-fry the eggplant for an even crispier texture.
- Let it rest before slicing to keep layers intact.