Vegan Eggplant Parmesan

This delicious vegan eggplant parmesan features crispy breaded eggplant slices layered with rich marinara sauce and topped with a cashew-based cheese, making it a satisfying plant-based alternative to the classic dish.

⏱️ 20 minutes Prep Time
🍳 45 minutes Cook Time
🍽️ 4 Servings
🎯 medium Difficulty
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Nutrition Facts

Per serving

290Calories
10gProtein
12gFat

Ingredients

For 4 servings

  • 2 large eggplants, sliced into 1/2 inch rounds
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup unsweetened plant-based milk
  • 1 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 3 cups marinara sauce
  • 1 cup raw cashews, soaked for at least 4 hours
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • Fresh basil, for garnish

Instructions

Follow these steps for perfect results

  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a bowl, mix the flour with garlic powder, onion powder, salt, and pepper.
  3. In another bowl, pour the plant-based milk.
  4. In a third bowl, combine breadcrumbs, dried oregano, dried basil, salt, and pepper.
  5. Coat each eggplant slice in the flour mixture, then dip in plant-based milk, and finally coat in the breadcrumb mixture.
  6. Arrange the breaded eggplant slices on the prepared baking sheets and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
  7. While the eggplant is baking, prepare the cashew cheese by blending soaked cashews, nutritional yeast, lemon juice, a pinch of salt, and enough water to achieve a smooth consistency.
  8. In a baking dish, spread a thin layer of marinara sauce on the bottom, followed by a layer of baked eggplant slices, then spoon more marinara sauce over the top, and dollop with cashew cheese.
  9. Repeat the layering process until all ingredients are used, finishing with marinara sauce and a final layer of cashew cheese.
  10. Bake the assembled dish for an additional 15 minutes until bubbly.
  11. Let cool for a few minutes, garnish with fresh basil, and serve.

Health Benefits

Nutritional advantages of this recipe

  • Calories: 290
  • Protein: 10g
  • Fat: 12g