Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.
Updated on April 19, 2024
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Ingredients
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Cooking spray
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3 tablespoons egg replacer
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⅔ cup water
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1 cup fine dry whole-wheat breadcrumbs
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1 ½ teaspoons dried basil, divided
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1 ½ teaspoons dried oregano, divided
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1 eggplant (about 1 pound), cut crosswise into 12 slices
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2 tablespoons extra-virgin olive oil
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1 28-ounce can no-salt-added crushed tomatoes
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1 teaspoon garlic powder
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1 cup shredded vegan mozzarella cheese, divided
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3 teaspoons nutritional yeast, divided
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Chopped fresh basil for garnish
Directions
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Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F. Spray an 8-inch-square baking dish with cooking spray.
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Whisk egg replacer and water in a shallow dish. Combine breadcrumbs and 1/2 teaspoon each basil and oregano in another shallow bowl. Dip each eggplant slice in the liquid, then press in the breadcrumbs.
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Remove the heated baking sheet from the oven and add oil, tilting to coat. Arrange the prepared eggplant pieces on it (don’t let the pieces touch). Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices and continue baking until golden brown, about 15 minutes more.
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Meanwhile, combine tomatoes, garlic powder, salt, pepper and the remaining 1 teaspoon each basil and oregano.
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Spread 1 cup of the tomato sauce in the prepared baking dish. Arrange 6 eggplant slices on top (they may overlap). Spread 1 cup sauce over the eggplant. Sprinkle with 1/2 cup cheese and 1 1/2 teaspoons nutritional yeast. Repeat with the remaining eggplant, sauce, cheese and nutritional yeast.
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Bake, uncovered, until the sauce is bubbling, 15 to 20 minutes. Garnish with fresh basil, if desired.
Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 2 days before baking.
Originally appeared: EatingWell.com, July 2018
Nutrition Facts (per serving)
| 407 | Calories |
| 20g | Fat |
| 45g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Serving Size 1 1/2 cups |
|
|
Calories 407 |
|
| % Daily Value * | |
|
Total Carbohydrate 45g |
16% |
|
Dietary Fiber 11g |
41% |
|
Total Sugars 11g |
|
|
Protein 9g |
19% |
|
Total Fat 20g |
26% |
|
Saturated Fat 8g |
41% |
|
Vitamin A 1664IU |
33% |
|
Vitamin C 17mg |
18% |
|
Folate 83mcg |
21% |
|
Sodium 654mg |
28% |
|
Calcium 68mg |
5% |
|
Iron 5mg |
29% |
|
Magnesium 30mg |
7% |
|
Potassium 927mg |
20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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