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eggplant-parmesan-recipe

Eggplant Parmesan Recipe

A delicious and easy vegan eggplant parmesan recipe.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants sliced into ¼ inch rounds
  • 1 cup breadcrumbs use gluten-free if needed
  • 1 cup almond milk or any plant-based milk
  • 1 cup marinara sauce
  • 1 cup vegan mozzarella cheese shredded
  • ¼ cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into ¼ inch rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
  3. In a bowl, mix breadcrumbs, nutritional yeast, oregano, basil, garlic powder, salt, and pepper.
  4. Dip each eggplant slice into almond milk, then coat with the breadcrumb mixture.
  5. Place the coated eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
  6. In a baking dish, spread a layer of marinara sauce, then add a layer of baked eggplant slices. Top with vegan mozzarella cheese. Repeat layers.
  7. Bake for another 20 minutes until the cheese is melted and bubbly.
  8. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Eggplant, Parmesan, Vegan
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