Vegan Eggplant Parmigiana

Ingredients

This vegan version replaces the chicken with eggplant, eliminating the use of animal products. Additionally, traditional cheese is substituted with dairy-free cheese, making it suitable for those following a vegan lifestyle. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 1 cup (240 ml) plant-based milk 1 cup (240 ml) plant-based milk
• 1 cup (120 g) breadcrumbs 1 cup (120 g) breadcrumbs
• 1 cup (240 ml) marinara sauce 1 cup (240 ml) marinara sauce
• 1 cup (120 g) vegan mozzarella cheese, shredded 1 cup (120 g) vegan mozzarella cheese, shredded
• 1/4 cup (30 g) nutritional yeast 1/4 cup (30 g) nutritional yeast
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1 cm (0.4 inch) thick rounds.
3. 3.
   In a shallow bowl, combine the plant-based milk, dried oregano, garlic powder, salt, and pepper.
4. 4.
   Dip each eggplant slice into the milk mixture, allowing any excess to drip off.
5. 5.
   Coat the eggplant slices in breadcrumbs, pressing gently to adhere.
6. 6.
   Heat olive oil in a large skillet over medium heat.
7. 7.
   Cook the breaded eggplant slices for 2-3 minutes on each side until golden brown.
8. 8.
   Transfer the cooked eggplant slices to a paper towel-lined plate to remove excess oil.
9. 9.
   In a baking dish, spread a thin layer of marinara sauce.
10. 10.
    Arrange a layer of eggplant slices on top of the sauce.
11. 11.
    Sprinkle a portion of vegan mozzarella cheese and nutritional yeast over the eggplant.
12. 12.
    Repeat the layers until all the ingredients are used, finishing with a layer of sauce and cheese on top.
13. 13.
    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
14. 14.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplant — Choose firm and shiny eggplants without blemishes. Salting the eggplant slices before breading can help remove excess moisture and improve texture.
• Vegan mozzarella cheese — Opt for a meltable vegan cheese that suits your taste preferences. Some brands melt better than others, so experiment to find your favorite.
• Nutritional yeast — This adds a cheesy flavor to the dish. If unavailable, you can omit it, but it enhances the overall taste.

Tips & Tricks

• To make the dish gluten-free, use gluten-free breadcrumbs or substitute with crushed gluten-free crackers.
• For a crispier texture, you can bake the breaded eggplant slices instead of pan-frying them.
• Customize the marinara sauce by adding herbs like basil, thyme, or rosemary for extra flavor.
• Serve the Vegan Eggplant Parmigiana with a side of pasta or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Vegan Eggplant Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

For an appealing presentation, stack the eggplant slices neatly on a plate, allowing the layers of sauce and cheese to be visible. Drizzle a little extra marinara sauce on top and sprinkle with nutritional yeast for an attractive finishing touch.