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A slice of Vegan Eggplant Parmesan garnished with basil leaves

Vegan Eggplant Parmesan

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.
Servings 4
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Total Time 1 hour 15 minutes

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)
  • 1/3 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
  • 1/2 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.