Imagine the perfect bite: crispy, golden eggplant slices, layered with rich, tangy marinara sauce and melty vegan cheese. This Vegan Eggplant Parmesan brings that mouthwatering experience right to your kitchen, transforming a beloved classic into a plant-based masterpiece. Plus we share a pro tip on how to achieve the perfect melt with vegan cheese. Whether you're new to vegan recipes or a seasoned pro, this dish is sure to become a staple in your lacto vegetarian recipes collection. Let’s dive into this delightful journey and create a dish that's as comforting as it is delicious.
Recipe:
Serves: 4
Preparation time: 30 minutes
Marinating time: 40 minutes
Total time: 1 hour 10 minutes
Ingredients:
For the eggplant:
2 large eggplants, sliced into 1/2-inch rounds
1 cup flour
2 cups breadcrumbs
1 cup plant-based milk
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
Salt and pepper, to taste
1/4 cup vegetable oil for frying
For the marinara sauce:
2 cups marinara sauce
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
For assembly:
8 slices vegan cheese
Fresh basil leaves, chopped
Method:
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
Set up a breading station: place flour in one bowl, plant-based milk in another, and breadcrumbs mixed with garlic powder, onion powder, dried oregano, salt, and pepper in a third.
Dip each eggplant slice into the flour, then the plant-based milk, and finally coat with the seasoned breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Place fried eggplant on the prepared baking sheet.
In a saucepan, heat olive oil over medium heat. Sauté garlic and onion until fragrant and translucent. Add marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of fried eggplant slices over the sauce. Top each slice with a vegan cheese slice. Repeat the layers, ending with a layer of vegan cheese slices on top.
Cover the baking dish with foil to help melt the cheese and bake in the preheated oven for 20-25 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.
For an extra melty finish, you can use the steam technique: place a small, heatproof bowl of boiling water in the oven alongside the baking dish. The steam will help melt the vegan cheese slices to perfection.
Garnish with fresh basil leaves before serving.
Additional Tips:
Serve this eggplant Parmesan with a side of spaghetti or a crisp green salad for a complete meal.
Allergy information / alternatives:
For a gluten-free option, use gluten-free flour and breadcrumbs. Ensure all ingredients are processed in a gluten-free environment.
Nutritional Information (per serving):
Calories: 320 kcal per serving
Protein: 10g
Fat: 15g
Carbohydrates: 40g
Fibre: 6g
Sugar: 6g
Salt: 2g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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