Get a taste of Italy with this easy vegan eggplant parmesan dish. This delicious recipe only requires about an hour of your time, making it the perfect weeknight meal. Layers of tasty plant based cheese, marinara, oven fried eggplant, and fresh basil come together for an easy and healthy dinner. There is nothing to be missed in this eggplant parm without breadcrumbs! Source: pickyeaterblog
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
WheatIntroduce one at a time.
Preheat the oven to 390 degrees F / 200 C. Line 2 baking sheets with parchment paper and set aside.
Lightly brush the eggplant slices with oil on both sides and season with salt and pepper.
Slice and serve with your favorite salad, steamed vegetables or garlic bread.
Place on the prepared baking sheets and bake for 20 minutes.
Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
To assemble the eggplant parmesan: Spread a thin layer of marinara sauce over the base of a deep 8×8 inch baking dish, cover with a layer of cooked eggplant.
Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of vegan parmesan cheese.
Repeat until all marinara sauce, eggplant and parmesan cheese has been used up with the final layer on top being marinara sauce.
Cover the top layer of marinara sauce with remaining parmesan and vegan mozzarella cheese.
Bake for 20 minutes or until the top layer of cheese is a lovely golden brown. If you find the cheese is browning too quickly cover with a sheet of foil.
Allow the eggplant parmesan to cool for 10 minutes before serving. Sprinkle with chopped parsley, chives or torn basil leaves.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 6 servings per recipe
Amount per serving
Calories
48
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.