Vegan Eggplant Parmesan Recipe

Get ready for an absolute flavor explosion – Vegan Eggplant Parmesan! This dish is an incredible, healthy plant-based spin on the traditional Italian classic. It’s perfectly crispy on the outside, soft and creamy on the inside and smothered with a rich tomato sauce and gooey vegan cheese. Ideal for a warm, comforting weeknight dinner or a standout dish for a dinner party, this Vegan Eggplant Parmesan is guaranteed to impress both vegans and non-vegans alike.

Believe me, not only does this dish tastes amazing, it���s also easy to prepare. You’ll be whipping this up like a pro in no time. So why will you guys love it? This Vegan Eggplant Parmesan is crispy, cheesy, flavourful, comforting, absolutely delicious, and as an added bonus – it’s vegan! Kinda magical, right?

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4-6
• Yield: 6 servings

So what are you waiting for? Let’s get cooking and make this vegan Italian classic.

Ingredients & Equipment You’ll Need

• 2 large eggplants
• 1 1/2 cups of breadcrumbs
• 1 cup of vegan cheese
• 1 bottle of your favorite marinara sauce
• Salt & black pepper

You will also need a deep baking tray and a skillet.

The eggplants provide the heart of the dish and by baking them, we re able to bring out their naturally creamy texture. The breadcrumbs crispen up beautifully, while the vegan cheese melts to perfection creating that’s unmissable Parmesan experience. Feel free to experiment with your favorite seasonings or other vegan cheeses.

How To Make Vegan Eggplant Parmesan

1. Begin by slicing your eggplants into half-inch thick slices, then season with salt and black pepper.
2. Dip each slice into the breadcrumbs, making sure both sides are well covered.
3. Fry the coated eggplant slices on a skillet over medium heat until they turn a beautiful golden brown.
4. In your deep baking tray, lay down a base of marinara sauce.
5. Place your fried eggplant slices on top of the sauce, then sprinkle with vegan cheese.
6. Bake this beauty in a preheated oven at 375 F for about 45 minutes.
7. Serve it hot with a sprinkle of fresh basil if desired. Enjoy!

Tips For The Best Results

• Use freshly made breadcrumbs if possible.
• Opt for a good quality marinara sauce.
• Always preheat your oven.

Storage Tips

• Leftover Vegan Eggplant Parmesan can be stored in the fridge for up to 4 days.
• Be sure to cover the dish tightly with tinfoil before refrigerating it.

Frequently Asked Questions

Q: Can I freeze Vegan Eggplant Parmesan?

A: Yes, it freezes well. Just ensure it’s cooled completely, then store in a sealed container.

Q: Can I use gluten free breadcrumbs?

A: Yes, that would work just fine.

Q: Can I use other types of eggplant?

A: Yes, any variety of eggplant works well in this recipe.

Q: Can I sub the vegan cheese for something else?

A: Yes, you can use any vegan cheese you love or have on hand.

Q: Can I add other vegetables?

A: Yes, you can add other veggies like bell peppers or zucchini.

Nutritional Facts of Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan provides about 300 calories per serving, with 15 grams of protein, 5 grams of fibre and 18 grams of fat. It is also packed with Vitamins A and C and good amount of calcium and iron.

In conclusion, this Vegan Eggplant Parmesan is one comforting, satisfying and delicious dish you’ll find yourself making again and again. Its rich flavours pair perfect with a side salad and some crispy garlic bread. So, why not treat yourself to an Italian classic…with a vegan twist? Buon appetito!