Vegan Eggplant Parmesan
Crispy, saucy, and deeply satisfying. This is comfort food that feels just as good as it tastes.
Serves 4 | Time 45 minutes
You’ll need
• 2 medium eggplants, sliced into rounds
• 1 cup breadcrumbs
• ½ cup flour
• 1 cup plant milk
• 2 cups marinara sauce
• 1 cup vegan mozzarella
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt + pepper
• Olive oil spray
Optional add-ins
• Fresh basil
• Red pepper flakes
Let’s Make It
Preheat oven to 400°F. Line a baking sheet.
Set up dredging bowls with flour, plant milk, and breadcrumb mixture.
Dip eggplant into flour, then milk, then breadcrumbs.
Place on baking sheet and lightly spray with oil.
Bake 25 minutes, flipping halfway, until golden.
In a baking dish, layer marinara, eggplant, and vegan cheese.
Repeat layers and finish with cheese on top.
Bake 15–20 minutes until bubbly.
Serve It With
• Simple arugula salad
• Garlic bread
• Roasted vegetables
Pro Tip
Salt eggplant slices and let them sit for 15 minutes before cooking to reduce bitterness and improve texture.
