Vegan Eggplant Parmesan

Discover the ultimate comfort food makeover with this Vegan Eggplant Parmesan, a plant-based twist on the classic Italian favorite. This hearty dish features tender, golden-baked eggplant slices coated in a crispy breadcrumb crust that’s seasoned to perfection with Italian herbs. Layers of rich tomato sauce and gooey vegan mozzarella create a symphony of flavors that will have everyone coming back for seconds. Made without dairy or eggs, this recipe uses clever swaps like almond milk-based vegan buttermilk and nutritional yeast for added depth and savory notes. Not only is it dairy-free and egg-free, but it can also be made gluten-free, making it an inclusive dish for a variety of dietary needs. Perfect for weeknight dinners or special occasions, this vegan-friendly casserole is finished with fresh basil for a burst of brightness and is sure to become a staple in your recipe collection.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 1 teaspoon salt
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 0.25 cup nutritional yeast
• 2 tablespoons Italian seasoning
• 2 cups breadcrumbs (gluten-free if needed)
• 0.25 cup olive oil
• 3 cups tomato sauce
• 2 cups vegan mozzarella cheese
• 0.25 cup fresh basil leaves
• 1 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4 inch thick rounds. Lay them out in a single layer on a baking sheet and sprinkle both sides with salt. Allow them to sit for 20 minutes to draw out moisture, then pat them dry with paper towels.

Step 3

In a small bowl, combine almond milk and apple cider vinegar and let it sit for a few minutes to create vegan buttermilk.

Step 4

In another bowl, mix the flour, cornstarch, and nutritional yeast.

Step 5

In a separate shallow dish, combine the breadcrumbs and Italian seasoning.

Step 6

Dip each eggplant slice first into the flour mixture, then into the almond milk mixture, and finally into the breadcrumb mixture, pressing gently to coat. Place coated slices onto a parchment-lined baking sheet.

Step 7

Drizzle or brush olive oil lightly over the coated eggplant slices.

Step 8

Bake the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Step 9

In a large baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce.

Step 10

Sprinkle a layer of vegan mozzarella cheese over the eggplant, followed by more tomato sauce. Repeat the layering process: eggplant, cheese, and sauce until all ingredients are used, finishing with a layer of cheese on top.

Step 11

Bake in the oven for 25 minutes or until the cheese is bubbly and slightly golden.

Step 12

Remove from the oven and let it rest for a few minutes. Garnish with fresh basil and black pepper before serving.

Nutrition Facts

Serving size	2481.2 grams (2481.2g)

Amount per serving	% Daily Value*
Calories	3392

Total Fat 170.40g	218%
Saturated Fat 81.70g	409%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 8470mg	368%
Total Carbohydrate 337.00g	123%
Dietary Fiber 37.90g	135%
Total Sugars 57.90g
Protein 64.20g	128%

Vitamin D 78IU	391%
Calcium 3366mg	259%
Iron 28mg	153%
Potassium 2148mg	46%

*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.

Source of Calories

Fat: 48.9%

Protein: 8.2%

Carbs: 43.0%