Vegan Eggplant Parm
This Vegan Eggplant Parm is a cozy, comforting dish that warms my heart, especially when shared with loved ones. I love how the layers of eggplant, marinara, and plant-based cheese come together beautifully.
Growing up, I adored the classic eggplant nutritional yeast my mom made, so I was determined to create a vegan version that captures that same warmth and nostalgia.
This dish feels like a hug on a plate!
I find that letting the eggplant sit with salt not only helps to draw out moisture but enhances its flavor, making each bite truly satisfying.
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
For the vegan cheese, I love using a mix of store-bought vegan vegan mozzarella and some nutritional yeast for that cheesy depth. You could also make your own cashew vegan cheese if you're feeling adventurous! And if you want to amp up the flavor, try adding some fresh herbs to the marinara sauce.
Tips & Notes
- •I keep my breading station organized: one bowl for the wet ingredients and one for the dry. It makes the process way smoother!
- •If you have leftover eggplant, it makes a great addition to salads or sandwiches the next day.
Recipe Variations
- •Sometimes, I’ll add layers of sautéed spinach or mushrooms for extra nutrition and flavor.
- •You could swap out the marinara for pesto if you’re in the mood for a twist!
Storage & Freezing
This dish keeps well in the fridge for about 3-5 days. Just make sure to store it in an airtight container. You can reheat it in the oven or microwave, but I love putting it back in the oven to get that crispy topping again!
Frequently Asked Questions
Can I use a different type of eggplant?
Absolutely! While I love the classic globe eggplant, you can experiment with Japanese or Chinese eggplants as well. Just adjust the cooking time if they’re thinner.
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This Vegan Eggplant Parm is a cozy, comforting dish that warms my heart, especially when shared with loved ones. I love how the layers of eggplant, marinara, and plant-based cheese come together beautifully.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit in a colander for about 20 minutes to draw out excess moisture.
- 3
While the eggplant is doing its thing, mix the flaxseed meal with water in a small bowl and let it sit for about 5 minutes to thicken.
- 4
In a shallow bowl, combine the breadcrumbs, nutritional yeast, oregano, garlic powder, and black pepper.
- 5
Rinse the salted eggplant rounds under cold water to remove excess salt, then pat them dry with a towel.
- 6
Dip each eggplant slice first into the almond almond milk and then into the breadcrumb mixture, ensuring both sides are well coated.
- 7
In a 9x13-inch baking dish, spread a layer of marinara sauce on the bottom. Layer half of the breaded eggplant slices over the sauce.
- 8
Spread half of the remaining marinara sauce over the eggplant, sprinkle with half the vegan vegan mozzarella, and then repeat the layers with the remaining eggplant, marinara, and vegan cheese.
- 9
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the vegan cheese is bubbly and golden.
- 10
Let it cool for about 10 minutes before serving. Garnish with chopped fresh basil.
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