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eggplant-parmesan-with-vegan-cheese-recipe

Eggplant Parmesan with Vegan Cheese

A delicious vegan twist on the classic Eggplant Parmesan.
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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: 300 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 2 cups vegan cheese
  • 2 cups marinara sauce
  • 1 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into ¼ inch thick rounds.
  3. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry.
  4. Dip each eggplant slice in breadcrumbs, ensuring they are well-coated.
  5. In a baking dish, spread a layer of marinara sauce. Arrange a layer of eggplant slices on top.
  6. Sprinkle vegan cheese over the eggplant slices. Repeat layers until all ingredients are used, finishing with a layer of vegan cheese.
  7. Bake for 40 minutes, or until the top is golden and bubbly.
  8. Let it cool for a few minutes before serving. Enjoy!

Nutritional Value

Calories: 300kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg

Keywords

Eggplant Parmesan, Vegan
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