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A wholesome, baked version of the Italian-American classic, made from scratch. Crispy breaded eggplant is layered with a rich, homemade tomato sauce and gooey, nut-free vegan cheeses for a truly satisfying meal.
For 4 servings
Prepare the eggplant
Make the fresh tomato sauce
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A wholesome, baked version of the Italian-American classic, made from scratch. Crispy breaded eggplant is layered with a rich, homemade tomato sauce and gooey, nut-free vegan cheeses for a truly satisfying meal.
This italian_american recipe takes 110 minutes to prepare and yields 4 servings. At 453.19 calories per serving with 13.79g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the homemade vegan cheeses
Set up the breading station
Bread and bake the eggplant
Assemble and bake the dish
Use a gluten-free all-purpose flour blend and gluten-free breadcrumbs for the coating.
If short on time, use a high-quality store-bought marinara sauce and vegan cheese, but check labels for nuts and soy if needed.
Skip the breading entirely. Simply bake or grill the salted eggplant slices until tender and then layer with the sauce and cheese.
Add a layer of cooked lentils or crumbled firm tofu mixed into the tomato sauce for a substantial protein boost.
Eggplant contains nasunin, an antioxidant that protects brain cells. The fresh tomato sauce is rich in lycopene, which supports heart health.
With eggplant and whole wheat breadcrumbs, this dish is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
This recipe is entirely plant-based and free from dairy, making it suitable for vegans and those with lactose intolerance.
By baking the eggplant instead of deep-frying, this recipe significantly cuts down on the amount of oil and saturated fat found in traditional versions.
Yes, this version is quite healthy. It's baked instead of fried, reducing the fat content. It's packed with vegetables, fiber from whole wheat breadcrumbs, and uses fresh, unprocessed ingredients.
One serving of this homemade Vegan Eggplant Parmesan has approximately 350-400 calories, depending on the size of the eggplant and the amount of oil used.
You can, but the nutritional yeast provides the 'cheesy' flavor in the homemade cheeses. If you omit it, the flavor will be less savory and cheese-like, but the texture will still work.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through for the best texture.
