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Vegan Eggplant Parmesan

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Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

A vegan version of the classic Italian dish using eggplant instead of chicken or veal.

4

Servings

20 min

Prep Time

30 min

Cook Time

50 min

Total Time

Courses

Cuisines


Ingredients

Eggplant

Tomato sauce

Vegan parmesan

Steps

Eggplant
  1. Sprinkle eggplant slices with 2 tsp salt and place in a colander over a bowl for 30 minutes to draw out excess moisture.
  2. Preheat oven to 400°F (200°C)
  3. Place flour, plant-based milk and breadcrumbs in separate bowls
  4. Dip eggplant slices in flour, then plant-based milk, then breadcrumbs
  5. Place breaded eggplant slices on a baking tray lined with parchment paper and drizzle with olive oil
  6. Bake for 25 minutes, flipping the slices halfway through the cooking process
Tomato sauce
  1. In a medium saucepan, cook garlic in 1 tbsp olive oil over medium heat until fragrant
  2. Add crushed tomatoes, oregano, sugar, salt and black pepper
  3. Bring to a boil and reduce heat to low, simmering for 15 minutes
Vegan parmesan
  1. Place cashews, nutritional yeast, garlic powder and salt in a food processor and pulse until mixture resembles parmesan cheese
Assembly
  1. Preheat broiler
  2. Spread a layer of tomato sauce on the bottom of an 8x8 inch baking dish
  3. Add a layer of eggplant slices, followed by more tomato sauce and vegan parmesan
  4. Repeat layers until all ingredients are used, finishing with a layer of vegan parmesan
  5. Broil for 3-5 minutes or until cheese is melted and bubbly

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