Vegan Eggplant Parmesan

Introduction: Indulge in the tantalizing flavors of our Vegan Eggplant Parmesan, a delectable dish that redefines traditional Italian cuisine with a plant-based twist. Featuring layers of tender eggplant slices, savory marinara sauce, and creamy vegan cheese sauce, this dish is a celebration of wholesome ingredients and robust flavors. Join us as we embark on a culinary adventure, exploring the art of creating this beloved Italian classic with a compassionate and cruelty-free approach.

Ingredients: Prepare to tantalize your taste buds with the following exquisite ingredients:

  • 2 large eggplants, sliced into identical rounds For the Batter:
  • 28 oz. marinara sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon garlic powder
  • 3/4 cup all-purpose flour
  • 1 cup soy milk For the Breading:
  • 1/4 teaspoon black pepper
  • 3 cups panko breadcrumbs
  • 1/4 teaspoon salt For the Vegan Cheese Sauce:
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup nutritional yeast (optional)
  • 3 cups soy milk
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 5 tablespoons olive oil
  • 1 teaspoon onion powder

Instructions: Let’s dive into the art of crafting this exquisite Vegan Eggplant Parmesan with precision and care:

Preparing the Eggplant Slices:

  1. Preheat your oven to a perfect 400°F and line two baking sheets with parchment paper for easy cleanup.
  2. Slice the eggplants into uniform rounds and set them aside for later use.

Creating the Batter:

  1. In a large bowl, whisk together the cayenne pepper, black pepper, salt, dried thyme, dried oregano, onion powder, cornstarch, garlic powder, all-purpose flour, and soy milk until smooth and well combined, forming a luscious batter.

Breading the Eggplant:

  1. In another bowl, combine the black pepper, panko breadcrumbs, and salt to create the breading mixture.
  2. Dip each eggplant slice into the batter, ensuring it is evenly coated, then dredge it in the breadcrumb mixture, covering it completely.

Baking the Eggplant:

  1. Arrange the breaded eggplant slices on the prepared baking sheets and bake them in the preheated oven for approximately 30 minutes, turning them halfway through the baking time, until they are golden brown and crispy.

Preparing the Vegan Cheese Sauce:

  1. In a saucepan, heat the olive oil over medium heat and add the all-purpose flour, cooking until golden brown and fragrant.
  2. Gradually whisk in the soy milk, stirring continuously until the mixture thickens to a creamy consistency.
  3. Stir in the Dijon mustard, garlic powder, salt, nutritional yeast (if using), black pepper, and onion powder, allowing the flavors to meld and develop into a rich and savory cheese sauce.

Assembling the Vegan Eggplant Parmesan:

  1. Preheat your oven to 375°F and prepare a 9×13-inch baking dish.
  2. Spread a layer of marinara sauce on the bottom of the baking dish, followed by a layer of baked eggplant slices.
  3. Pour a generous amount of vegan cheese sauce over the eggplant slices, ensuring they are evenly coated.
  4. Repeat the layers with the remaining ingredients, finishing with a final layer of marinara sauce and vegan cheese sauce.

Baking the Dish:

  1. Bake the assembled Vegan Eggplant Parmesan in the preheated oven for approximately 20 minutes, until the sauce is bubbly and the cheese sauce is golden and melted.
  2. Garnish the dish with fresh basil leaves and a sprinkle of black pepper before serving.

Notes:

  • Nutritional yeast adds a cheesy flavor to the sauce but can be omitted if desired.
  • Leftover Vegan Eggplant Parmesan can be stored in the refrigerator for up to 5 days but is not suitable for freezing.

Nutritional Information: Indulge in the wholesome goodness of our Vegan Eggplant Parmesan, knowing that each serving is packed with protein, fiber, and essential nutrients to nourish your body and satisfy your cravings. With just 409 calories per serving and a balanced macronutrient profile, this dish is as nutritious as it is delicious, making it a perfect addition to any meal.

Conclusion: In conclusion, our Vegan Eggplant Parmesan is a testament to the versatility and creativity of plant-based cooking, offering a delicious and satisfying alternative to traditional Italian cuisine. With its crispy breaded eggplant slices, savory marinara sauce, and creamy vegan cheese sauce, this dish is sure to delight vegans and omnivores alike. So gather your ingredients, unleash your inner chef, and treat yourself to the indulgent flavors of this beloved Italian classic


Ingredients:

  • Eggplants 2 Large
For making batter:
  • Marinara sauce 28 oz.
  • Cayenne pepper 1/2 teaspoon
  • Black pepper 1/4 tsp.
  • Salt 1/4 tsp.
  • Thyme 1 tsp.
  • Oregano 1 tsp.
  • Onion powder 1 tbsp.
  • Cornstarch 2 tbsp.
  • Garlic powder 1 tbsp.
  • All-purpose flour 3/4 cup
  • Soy milk 1 cup
Breading:
  • Black pepper 1/4 tsp.
  • Panko breadcrumbs 3 cups
  • Salt 1/4 tsp.
Vegan cheese sauce:
  • Dijon mustard 2 tbsp.
  • Garlic powder 1 tsp.
  • Salt 1/4 tsp.
  • Nutritional yeast 1/3 cup
  • Soy milk 3 cups
  • All Purpose Flour 5 tbsp.
  • Black pepper 1/4 tsp.
  • Olive oil 5 tbsp.
  • Onion powder 1 tsp.

Instructions:

  1. Turn on the oven and warm it to 400 degrees.
  2. Grab two baking sheets and place parchment paper in it.
  3. Slice the eggplant into identical rounded slices and set them aside for later use.
  4. Use a bowl, and mix in the cayenne pepper, black pepper, salt, oregano, thyme, onion powder, cornstarch, garlic powder, all-purpose flour, and soy milk and combine them to make a batter.
  5. Use another bowl, to mix the salt, pepper, and breadcrumbs.
  6. Take the eggplant pieces and cover them properly in the batter and then drop them into the breadcrumbs mixture.
  7. Cover the slice completely with the breadcrumbs.
  8. Put the slices into the baking tray and then bake them for almost half an hour.
Vegan cheese sauce:
  1. Take a pan, add olive oil, and heat it properly.
  2. Add the all-purpose flour into it and cook for a few minutes then add the soy milk into it and stir continuously until it becomes thick.
  3. Add the onion powder,  nutritional yeast, dijon mustard, garlic powder, black pepper, and salt.
  4. It will become thick after cooling.
Assembling:
  1. Take a 9×13 baking tray.
  2. Add the marinara sauce as the base.
  3. Now put the eggplant slices over it.
  4. Add a second coating of the marinara sauce.
  5. Pour a layer of cheese sauce over it.
  6. Put the leftover eggplant slices.
  7. Now add the remaining marinara and the cheese sauce over it and bake it for almost 20 minutes in the oven.
  8. After baking top it with fresh basil and black pepper.
Notes:
  • Nutritional yeast is the optional thing, it gives your sauce an extra cheesy texture.
  • It is not safe to keep this recipe in the freezer but you can save it for 5 days in the refrigerator.
Nutritional facts:

Calories: 409

Protein: 13g

Fat: 8g

Carbohydrates: 55g

Fat: 16g