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.
1 hr 10 mins
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
1 1/2 cups
407 calories; protein 9.4g; carbohydrates 44.9g; dietary fiber 11.4g; sugars 11.2g; fat 20.1g; saturated fat 8.1g; vitamin a iu 1664.3IU; vitamin c 16.6mg; folate 83.2mcg; calcium 68.1mg; iron 5.2mg; magnesium 30.2mg; potassium 926.9mg; sodium 653.5mg; thiamin 1.3mg.