Eggplant Parmesan
This Eggplant Parmesan is a deliciously satisfying vegan twist on a classic Italian dish, layered with rich marinara sauce, creamy cashew cheese, and crispy ...
Discover the ultimate comfort food with this vegan Eggplant Parmesan recipe that’s both wholesome and indulgent.
Made with fresh ingredients and no animal products, this dish is perfect for anyone looking to enjoy a hearty meal without compromising their dietary choices.
At vegancooking.recipes, we believe in creating delicious plant-based dishes that everyone can enjoy, so gather your ingredients and get ready for a culinary adventure!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Eggplants can be bitter, so salting them helps to remove excess moisture and bitterness. You can substitute cashews with sunflower seeds for a nut-free option.
Tips & Notes
- •For extra flavor, add Italian seasoning to the panko breadcrumbs.
- •Serve with a side salad or garlic bread for a complete meal.
Recipe Variations
- •Add layers of sautéed spinach or mushrooms for added nutrition.
- •Use zucchini or other vegetables in place of eggplant.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can use gluten-free flour and gluten-free breadcrumbs to make this Eggplant Parmesan gluten-free.
How can I make this dish ahead of time?
You can assemble the Eggplant Parmesan in advance and store it in the refrigerator for up to 2 days before baking.
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Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.
- 3
Rinse the eggplant slices under cold water and pat them dry with a paper towel.
- 4
Set up a dredging station: place the whole wheat flour in one bowl, almond milk in another, and panko breadcrumbs mixed with garlic powder and black pepper in a third.
- 5
Dip each eggplant slice first into the flour, then the almond milk, and finally coat with panko breadcrumbs.
- 6
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil.
- 7
Bake in the preheated oven for 25 minutes, flipping halfway through, until golden brown and crispy.
- 8
While the eggplant is baking, prepare the cashew cheese by blending soaked cashews, nutritional yeast, basil, and a pinch of salt in a high-speed blender until smooth.
- 9
In a baking dish, spread a layer of marinara sauce on the bottom, followed by a layer of baked eggplant, a layer of cashew cheese, and repeat until all ingredients are used, finishing with marinara on top.
- 10
Bake the assembled Eggplant Parmesan in the oven for an additional 15 minutes.
- 11
Let it cool for a few minutes, then garnish with fresh basil leaves before serving.
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