Vegan Eggplant Parmesan!
A dish that brings together the richness of Italian flavors with the wholesome goodness of plant-based ingredients. Whether you’re a seasoned vegan chef or just dipping your toes into the world of plant-based cooking, this recipe is sure to become a staple in your culinary repertoire. Not only is it incredibly delicious, but it’s also simple to make and packed with nutrients. Let’s dive into the world of Vegan Eggplant Parmesan and discover how you can create this comforting dish in your own kitchen.
The Beauty of Eggplant:
Before we delve into the recipe, let’s take a moment to appreciate the star of the show – eggplant. This versatile vegetable is not only a culinary delight but also a nutritional powerhouse. Rich in fiber, antioxidants, and vitamins, eggplant offers a myriad of health benefits, including improved digestion, heart health, and weight management. Plus, its meaty texture makes it the perfect substitute for traditional protein sources in plant-based cooking.
The Vegan Twist:
Now, let’s talk about how we’re giving this classic Italian dish a vegan makeover. Instead of using traditional Parmesan cheese, we’ll be using a combination of nutritional yeast and breadcrumbs to create a cheesy, savory topping. This not only adds depth of flavor but also ensures that our Vegan Eggplant Parmesan is completely dairy-free and cruelty-free. This vegan cashew ricotta would pair beautifully! I also love Pimp My Salad‘s vegan parmesan range.
Vegan eggplant parmesan is a dish that proves you don’t need meat or dairy to create a satisfying and delicious meal. With its crispy breaded eggplant slices, savory marinara sauce, and cheesy topping, this dish is sure to please even the most discerning palates. Plus, it’s quick and easy to make, making it perfect for busy weeknights or lazy weekends. So why not give this recipe a try and experience the joy of plant-based cooking? Your taste buds – and your body – will thank you.
Vegan Eggplant Parmesan
Ingredients
- 2 Medium Eggplants sliced into 1/2-inch rounds
- 1 cup GF Breadcrumbs
- 1/4 cup Nutritional Yeast
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Garlic Powder
- Salt/Pepper, to taste
- 1 jar Marinara Sauce
- Fresh Basil Leaves
- 4 T Unsweetened Nut Milk
Instructions
- If you have the time, I love to slice my eggplant rounds and sprinkle with salt, allow to rest for 30 minutes to draw out moisture and bitterness. Leaving you with the most wonderful, delish eggplant texture and taste! If you do not have the time for this step, no biggie.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine breadcrumbs, nutritional yeast, dried oregano, dried basil, garlic powder, salt, and pepper. Mix well.
- Pour milk in a bowl large enough for eggplant rounds to fit.
- Dip each eggplant piece into milk, coating both sides.
- Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly. Place the coated slices onto the prepared baking sheet.
- Bake the eggplant slices in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Remove the baked eggplant slices from the oven and top each slice with a spoonful of marinara sauce.
- Return the baking sheet to the oven and bake for an additional 5-10 minutes, or until the sauce is heated through.
- Serve the Vegan Eggplant Parmesan hot, garnished with fresh basil leaves.
- I also serve with lentils and fresh roasted tomatoes and cashew cheese or vegan parmesan!