Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.

Carolyn Casner
Source: EatingWell.com, July 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.

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  • Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.

  • Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (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.

  • Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.

  • Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.

  • Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.

Tips

To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.

Nutrition Facts

407.3 calories; protein 9.4g 19% DV; carbohydrates 44.9g 15% DV; exchange other carbs 3; dietary fiber 11.4g 46% DV; sugars 11.2g; fat 20.1g 31% DV; saturated fat 8.1g 40% DV; vitamin a iu 1664.3IU 33% DV; vitamin c 16.6mg 28% DV; folate 83.2mcg 21% DV; calcium 68.1mg 7% DV; iron 5.2mg 29% DV; magnesium 30.2mg 11% DV; potassium 926.9mg 26% DV; sodium 653.5mg 26% DV; thiamin 1.3mg 128% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/11/2018
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 Read More