Vegan Gluten-Free High Fiber Low Fat

Plant-Based Parmigiana

A delicious and hearty plant-based version of the classic chicken parmesan, featuring breaded eggplant topped with marinara sauce and melted vegan cheese.

⏱️ 20 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Medium Difficulty
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Nutrition Facts

Per serving

350Calories
15gProtein
40gCarbs
12gFat

Ingredients

For 4 servings

  • 2 large eggplants, sliced into 1/2 inch rounds
  • 1 cup breadcrumbs (preferably whole grain)
  • 1/4 cup nutritional yeast
  • 1 tablespoon Italian seasoning
  • Salt and pepper, to taste
  • 1 cup marinara sauce
  • 1 1/2 cups vegan mozzarella cheese, shredded
  • Olive oil spray
  • Fresh basil leaves, for garnish

Instructions

Follow these steps for perfect results

  1. Preheat the oven to 400°F (200°C).
  2. In a shallow dish, mix breadcrumbs, nutritional yeast, Italian seasoning, salt, and pepper.
  3. Dip each eggplant slice into the breadcrumb mixture, ensuring both sides are coated.
  4. Place the breaded eggplant slices on a baking sheet and spray lightly with olive oil.
  5. Bake for 20 minutes or until golden brown, flipping halfway through.
  6. In a baking dish, layer half of the marinara sauce on the bottom.
  7. Arrange half of the baked eggplant slices over the sauce. Top with half of the vegan cheese.
  8. Repeat the layers again with the remaining sauce, eggplant, and cheese.
  9. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  10. Let cool slightly before serving. Garnish with fresh basil.

Health Benefits

Nutritional advantages of this recipe

  • Rich in fiber from eggplant, promoting digestive health.
  • Contains antioxidants that support overall wellness.
  • Low in saturated fat, contributing to heart health.