Teresa's Recipes
Vegan Eggplant Parmesan
Indulge in this mouthwatering Vegan Eggplant Parmesan, a delightful twist on the classic Italian comfort food. Layered with tender, savory eggplant, a rich homemade marinara sauce, and topped with creamy vegan cheese, this dish is a celebration of flavors. Baked to perfection with a crispy breadcrumb topping, it's sure to satisfy your cravings while keeping it plant-based. Historically, Eggplant Parmesan (Melanzane alla Parmigiana) hails from Southern Italy, where the flavors of eggplant and tomatoes come together beautifully, making it a beloved dish across the globe.
Ingredients
- 2 medium, sliced into 1/2 inch rounds Eggplant
- to taste Salt
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 28 ounces, crushed or diced Canned tomatoes
- 1/4 cup, chopped (plus more for garnish) Fresh basil
- 2 cups, shredded (such as cashew or almond cheese) Vegan cheese
- 1 cup, preferably whole grain or gluten-free Breadcrumbs
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 12g
- Carbs: 36g
- Protein: 8g
- Sodium: 400mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant into 1/2 inch thick rounds and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture and bitterness. Rinse and pat dry with a paper towel.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Add the canned tomatoes and chopped basil to the skillet, stirring to combine. Simmer the sauce for 15 minutes, allowing the flavors to meld. Season with salt to taste.
- In a baking dish, start layering the dish: place a layer of eggplant, followed by a generous spoonful of marinara sauce, and a sprinkle of vegan cheese. Repeat the layers until all ingredients are used, finishing with vegan cheese on top.
- Sprinkle the breadcrumbs over the final layer of vegan cheese for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
- Let cool for 5 minutes before slicing. Garnish with additional fresh basil before serving.
Tips
- For added depth of flavor, try roasting the eggplant slices instead of frying.
- Feel free to mix in other vegetables, such as zucchini or spinach, into the layers for a more nutrient-rich dish.
- Pair with a fresh side salad or some crusty bread to soak up the delicious marinara sauce.