Vegan Eggplant Parmesan

Crispy breaded eggplant slices are layered with marinara sauce and vegan mozzarella. This plant-based take on the Italian classic yields a comforting, hearty dish with a satisfying texture.

1h25

8 pers

200°C

oven

Plat

vegan

italian-inspired

eggplant

Nora Cooks

Ingrédients

8 pers

2 cup panko breadcrumbs
1 cup raw cashews
1/3 cup nutritional yeast
1 tbsp Italian seasoning
1 tsp salt
1 cup unsweetened soy milk
1/3 cup all-purpose flour
2 eggplants · large or 3 medium
3 cup marinara sauce
vegan mozzarella shreds
1/4-1/2 cup Vegan Parmesan
1/4 cup fresh basil · chopped

Préparation

1
Preheat the oven to 200°C. Grease 2 large baking sheets.
2
Pulse the panko breadcrumbs, cashews, nutritional yeast, Italian seasoning, and salt in a food processor until fine. Place the mixture in a shallow bowl.
3
Whisk the soy milk and flour in a separate shallow bowl until smooth.
4
Slice the eggplant into 1/2-inch thick rounds. Dip each slice first into the milk-flour mixture, then coat thoroughly in the breadcrumb mixture. Arrange in a single layer on the prepared baking sheets.
5
Bake for 20 minutes, then flip each slice and bake for an additional 15 minutes.
6
Spread 1/2 cup of marinara sauce across the bottom of a 9x13 inch casserole dish. Layer half the baked eggplant, half the remaining marinara, and half the vegan mozzarella. Repeat the process with the remaining ingredients.
7
Bake uncovered at 200°C for 20 minutes. Optional: broil for 3-5 minutes to brown the cheese. Finish with a sprinkle of vegan parmesan and fresh basil before serving.