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