Description
Eggplant Parmesan (Vegan Style) is a delightful plant-based twist on the classic Italian comfort food. Tender slices of breaded eggplant are baked to golden perfection, layered with marinara sauce, and topped with creamy vegan cheese. This dish is hearty, satisfying, and bursting with flavor—perfect for family dinners, special occasions, or meal prepping. With its crispy texture and rich, cheesy taste, this vegan eggplant parmesan is a crowd-pleaser that even non-vegans will love!
Step-by-Step Recipe
Ingredients:
For the Breaded Eggplant:
- 2 medium eggplants (sliced into 1/2-inch rounds)
- 1 cup unsweetened plant-based milk (e.g., almond, soy)
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 1 cup breadcrumbs (use gluten-free if needed)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Marinara Sauce:
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Assembly:
- 1 cup vegan mozzarella cheese (shredded or store-bought)
- Fresh basil leaves for garnish
Instructions:
- Prepare the Eggplant:
- Sprinkle the eggplant slices with salt and place them on a paper towel-lined tray. Let them sit for 20 minutes to draw out moisture. Rinse and pat them dry.
- Bread the Eggplant:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the plant-based milk and flax egg.
- In a separate bowl, combine breadcrumbs, nutritional yeast, garlic powder, oregano, smoked paprika, salt, and pepper.
- Dip each eggplant slice into the wet mixture, then coat it with the breadcrumb mixture. Place the slices on the prepared baking sheet.
- Bake the Eggplant:
- Bake the breaded eggplant slices for 20-25 minutes, flipping halfway, until golden brown and crispy.
- Make the Marinara Sauce:
- Heat olive oil in a saucepan over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
- Assemble the Dish:
- Reduce the oven temperature to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by more marinara sauce and a sprinkle of vegan mozzarella. Repeat the layers, finishing with a generous amount of vegan mozzarella on top.
- Bake the Casserole:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Let the dish cool for 5-10 minutes before serving. Garnish with fresh basil leaves and enjoy your vegan eggplant parmesan with a side of pasta or a green salad.
