Everyone will love the dining experience with this Vegan Eggplant Parmesan. It’s a creative spin on the beloved Italian classic. Succulent eggplant slices are coated in a delectable blend of breadcrumbs, nutritional yeast, and aromatic spices, then baked to a perfect crispiness. Each layer showcases the vibrant fusion of flavors, and the vegan mozzarella adds a creamy, melty finish. This is a delicious, comforting main course! It’s rich and cheesy and perfect for family or guests.
Frequently Asked Questions
Is it better to peel the eggplant for Vegan Eggplant Parmesan?
Whether to peel the eggplant for Eggplant Parmesan or leave it unpeeled is a matter of personal preference and can depend on the specific type of eggplant you’re using. Here are some considerations to help you decide:
Unpeeled Eggplant:
The skin of many eggplants is edible and contains nutrients and fiber.
Leaving the skin on can add a slightly chewy texture and a deeper flavor to the dish.
The skin can also provide a nice visual contrast between the crispy coated exterior and the tender interior.
Peeled Eggplant:
Some people prefer a smoother texture without the slightly chewy skin.
Peeling can help reduce any bitterness that might be present in the skin.
Peeled eggplant may absorb flavors from the coating and sauce more readily.
Ultimately, the decision depends on your personal taste and the type of eggplant you’re using. If you’re using young, smaller eggplants with thin skin, you might consider leaving the skin on. If the eggplant has a thicker or tougher skin, peeling it might be preferred.
If you enjoy the flavor and texture of eggplant skin, leaving it unpeeled ca
More Tasty Italian Inspired Recipes
- Lentil Bolognese
- Tuscan White Bean Penne Pasta
- Mushroom and Spinach Pizza
- Tuscan Navy Bean Soup
- Vegan Pesto Pasta
Delicious Italian Appetizers
Vegan Eggplant Parmesan
Ingredients
For the eggplant
- 1 large eggplant, sliced into 1/2-inch rounds
- salt, for drawing out moisture
- Olive oil, for brushing
For the coating
- 1 cup breadcrumbs (use panko or gluten-free breadcrumbs if preferred)
- ⅓ cup nutritional yeast
- 4 tablespoons unbleached all purpose flour (or gluten-free flour)
- 1 tablespoon arrowroot (or cornstarch)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- salt and pepper, to taste
- 1 cup plant-based, unsweetened milk (almond, oat, rice)
For the dish
- 2 cups marinara sauce (store-bought or homemade)
- vegan mozzarella cheese (shredded)
- fresh basil leaves, for garnish
Instructions
Prep the eggplant
- Lay the eggplant slices on a paper towel-lined surface. Sprinkle salt on both sides of each slice to draw out moisture. Let them sit for about 20-30 minutes. Pat the slices dry with paper towels.
Make the dish
- In a bowl, put in the plant-based milk .
- In a separate bowl, combine the breadcrumbs, nutritional yeast, flour, arrow root, dried oregano, dried basil, garlic powder, salt, and black pepper.
- Preheat the oven to 375°F (190°C). Dip each eggplant slice into the vegan milk dip, then coat it with the breadcrumb mixture. Press gently to adhere. Place the coated slices on a baking sheet lined with parchment paper that has been sprayed or brushed lightly with olive oil.
- Bake the coated eggplant slices in the preheated oven for about 20-25 minutes, flipping halfway through, or until they are golden and crispy.
- In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices on top. Sprinkle shredded vegan mozzarella cheese over the eggplant. Repeat the layers until all the eggplant is used, finishing with a layer of sauce and vegan mozzarella on top.
- Cover the baking dish with aluminum foil and bake in the oven for about 20 – 25 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden.
- Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
