A simple yet absolutely delicious vegan twist on an old favorite.
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Traditional eggplant parmesan recipes are great, but what if you could simplify the steps into something elegant, vegan, and easier to make than the original? Well, here you have it—vegan eggplant parmesan. You’ll never miss any of the traditional ingredients.
A quality marinara will make this recipe one that you’ll return to again and again. Combined with the vegan cheeses and the eggplant, this healthy dish will surely be a crowd-pleaser for vegans and non-vegans alike.
You’ll love the simplicity of preparing this tasty feast, especially if you regularly cook vegan. Chances are you already have some go-to vegan cheeses and seasonings on hand for possible substitutions and additions to give it your signature twist.
This dish has all the comforting warmth of a traditional eggplant parmesan and can be quite a bit healthier, depending on your choice of vegan cheeses and added vegetables.
Hungry for more dinners? Try FFF’s Vegan Rainbow Peanut Tofu Noodles or Vegan Ceviche recipes!
Is Vegan Eggplant Parmesan Healthy?
This is a healthy dish, with the eggplant providing fiber, and the nutritional yeast providing vitamins, minerals, and complete protein. Don’t skip the nutritional yeast! Not only is it delicious, but it’s called nutritional yeast for a reason. This is one of the ways people who eat vegan get their essential amino acids.
Vegan milk and cheeses vary widely in their ingredients and composition, but you’ll usually get calcium and protein, both necessary for maintaining health. Also, panko breadcrumbs are generally considered healthy; they’re usually lower in calories, fat, and sodium than regular breadcrumbs.
What About the Marinara Sauce?
Since the marinara is an essential part of this dish, carrying much of the flavor, be sure to create or choose a quality marinara. It makes all the difference. If you’re buying a jar, jazz it up a little to suit your taste with a teaspoon of sugar or a little more sautéed onion and/or garlic. You could also add a splash (or half a cup) of white wine after the vegetables. The alcohol will cook off, giving it more depth of flavor. Add a tablespoon of capers, olives, or basil to give it an authentic Italian flair.
If you’re inclined to make your own sauce, sauté onion and a couple of cloves of garlic in 2 tablespoons olive oil until translucent, about 5 minutes. If you like mushrooms, add a cup of mushrooms and sauté for about 5 minutes until they release their water, then cook to the consistency you like. Some prefer them just barely cooked, others prefer them crispy. Add a large can of crushed tomatoes, a large can of stewed tomatoes, and two small cans of tomato paste. Simmer for half an hour. Add oregano, basil, salt, pepper, parsley, and any more of the above ingredients you’d like. The great thing about marinara is that nothing has to be exact. It’s all ‘to taste’.
INGREDIENTS
- 2 large eggplants, sliced into 1/2-inch rounds
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 teaspoons dried oregano
- 3 cups marinara sauce
- 1 cup vegan mozzarella cheese, shredded
INSTRUCTIONS
Prep
Salt and bake breaded eggplant slices.
Layer
Assemble with marinara sauce and vegan cheese.
Bake
Melt cheese and finish baking to perfection.
Devour!
FAQs & Tips
This dish can be prepared and assembled, then stored in the fridge for up to two days before baking. It can be frozen for up to 3 months before baking. Store leftovers in a sealed container in the refrigerator for up to two days. Reheat in a 350°F oven for 15 minutes.
Large eggplants will have thick skin that is unpalatable no matter what you do to it. Definitely peel those. Smaller eggplants that have thinner skin are fine to peel or not peel, according to preference. I often can’t decide, so I peel strips lengthwise, leaving half the skin on for color and to hold the slices together.
Unless you are in a huge hurry, take the time to slice the eggplant, sprinkle salt on it, and let it sit on paper towels or white kitchen towels for 20 minutes or so until you see it’s releasing plenty of water. Use something heavy to press it, like a cast iron pan. This gives a better texture and is less likely to be soggy in the completed dish.
Serving Suggestions
You can’t go wrong with these Vegan Meatballs alongside your eggplant parmesan. Add a green lettuce salad and Vegan Salad Dressing, and you’ve got yourself a perfect meal. And let’s not forget about dessert! Try this Raw Vegan Tart with Chocolate and Pistachios, only six ingredients. These Paleo and Vegan Almond Salted No Bake Bars are worth a try, too. Buon Appetito!
Ingredients
- 2 large eggplants sliced into 1/2-inch rounds
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 teaspoons dried oregano
- 3 cups marinara sauce
- 1 cup vegan mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F. Salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
- Set up a dredging station with separate bowls for almond milk, flour, and a mixture of panko, nutritional yeast, and oregano. Dip each eggplant slice in flour, then almond milk, then the breadcrumb mixture.
- Place breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, layer marinara sauce, baked eggplant slices, and vegan mozzarella. Repeat layers and top with more cheese.
- Bake the assembled dish at 375°F for 20 minutes, or until the cheese is melted and bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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