Vegan Eggplant Parmesan

Total Time Prep: 65 min. + standing Bake: 35 min.
Yield 12 servings
Test Kitchen Approved
This vegan eggplant Parmesan is a lighter, baked version of the classic comfort food dish. It's made with layers of roasted eggplant slices and plant-based cheese.

Ingredients

  • 2 large eggplants, each cut into six 1/2-inch rounds
  • 2 teaspoons sea salt
  • 1 cup unsweetened almond milk
  • 1/2 cup all-purpose flour
  • 3 cups panko bread crumbs
  • 2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 jar (24 ounces) marinara sauce
  • 3 cups shredded dairy-free mozzarella-flavored cheese
  • 1 cup shredded dairy-free Parmesan-flavored cheese
  • Optional: Hot cooked spaghetti and torn fresh basil

Directions

  1. Place eggplant in a colander; sprinkle with salt. Let stand 30 minutes.
  2. Preheat oven to 400°. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine almond milk and flour; combine bread crumbs, dried basil, Italian seasoning and oregano in another shallow bowl. Dip eggplant into milk mixture, then coat with crumbs, patting to help adhere. Place on greased baking sheets. Bake until breading is golden brown, 35-40 minutes, turning once.
  3. In a greased 13x9-in. baking dish, layer half each of the eggplant, marinara and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, until cheese is melted, 30-35 minutes. If desired, serve with spaghetti; top with basil.

Nutrition Facts

1 piece: 242 calories, 10g fat (4g saturated fat), 1mg cholesterol, 739mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

This vegan eggplant Parmesan is a lightened-up version of the classic comfort food dish. It's made with layers of roasted eggplant slices and plant-based cheese. —Taste of Home Test Kitchen
Recipe Creator

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