Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

1 Review
From: EatingWell.com, July 2018

Classic eggplant Parmesan is filled with cheese, but this vegan version combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Cooking spray
  • 3 tablespoons egg replacer
  • ⅔ cup water
  • 1 cup fine dry whole-wheat breadcrumbs
  • 1½ teaspoons dried basil, divided
  • 1½ teaspoons dried oregano, divided
  • 1 eggplant (about 1 pound), cut crosswise into 12 slices
  • 2 tablespoons extra-virgin olive oil
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup shredded vegan mozzarella cheese, divided
  • 3 teaspoons nutritional yeast, divided
  • Chopped fresh basil for garnish

Preparation

  • Prep

  • Ready In

  1. Place a large rimmed baking sheet in the oven. Preheat to 425°F. Spray an 8-inch-square baking dish with cooking spray.
  2. Whisk egg replacer and water together in a shallow dish. Combine breadcrumbs, ½ teaspoon basil and ½ teaspoon oregano in another shallow bowl. Dip each eggplant slice in the egg replacer mixture, then press in the breadcrumbs.
  3. Remove the heated baking sheet from the oven and add oil, tilting to coat. Place the prepared eggplant pieces on the baking sheet (don't let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.
  4. Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.
  5. Spread 1 cup of the tomato sauce in the prepared dish. Arrange 6 eggplant slices over the sauce (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with ½ cup cheese and 1½ teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and the remaining 1½ teaspoons nutritional yeast.
  6. Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
  • To make ahead: Prepare through Step 5 and refrigerate for up to 2 days. Continue with recipe.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 407 calories; 20 g fat(8 g sat); 11 g fiber; 45 g carbohydrates; 9 g protein; 83 mcg folate; 0 cholesterol; 11 g sugars; 0 g added sugars; 1,664 IU vitamin A; 17 mg vitamin C; 68 mg calcium; 5 mg iron; 654 mg sodium; 927 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Iron (28% dv), Vitamin C (28% dv), Folate (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 5 fat, 3½ vegetable, 1 starch

Reviews 1

October 11, 2018
profile image
By: ROBERTA FATUR
I did make some changes only because I had the items on hand, it was excellent! I used vegan mayo as the glue, Veggie Go faux parm and, my fresh tomato sauce. May I also add Trader Joe's has the best faux mozz!raf
More Reviews