Description
Indulge in the classic flavors of Italy with this Baked Eggplant Parmesan with Vegan Mozzarella. This recipe layers crispy baked eggplant, rich marinara sauce, and creamy vegan mozzarella for a comforting, plant-based twist on the traditional dish. Perfect for weeknight dinners or special occasions, this healthy and satisfying meal is entirely dairy-free and baked to golden perfection.
Ingredients
For the eggplant:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 tbsp salt (for sweating the eggplant)
- 1 cup breadcrumbs (gluten-free if needed)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 cup unsweetened plant-based milk
For the assembly:
- 2 cups marinara sauce
- 1 1/2 cups vegan mozzarella (store-bought or homemade)
- 1/4 cup fresh basil leaves
Instructions
- Prepare the eggplant: Lay eggplant slices on a paper towel and sprinkle with salt. Let them sit for 20 minutes to release excess moisture. Pat dry with a clean towel.
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bread the eggplant: In one bowl, mix breadcrumbs, nutritional yeast, garlic powder, oregano, and smoked paprika. In another bowl, pour the plant-based milk. Dip each eggplant slice into the milk, then coat in the breadcrumb mixture. Place on the baking sheet.
- Bake the eggplant: Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Layer the casserole: In a greased baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, then sprinkle with vegan mozzarella. Repeat until all ingredients are used, finishing with a layer of mozzarella.
- Bake the casserole: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish: Top with fresh basil leaves before serving.
- Serve: Serve hot with a side of pasta, salad, or crusty bread.
