Prepare to be amazed by a mouthwatering twist on the classic Italian favorite that proves plant-based eating can be absolutely delicious! This dairy-free and vegan eggplant parmesan is not just a meal - it's a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about comfort food. With crispy, golden-brown eggplant slices, rich marinara sauce, and melty vegan cheese, this recipe is about to become your new go-to dinner that will impress both vegans and non-vegans alike!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1 cup gluten-free breadcrumbs
- 1 cup marinara sauce
- 1 cup vegan mozzarella cheese, shredded
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your eggplant parm cooks evenly and thoroughly.
- Prepare the eggplants by slicing them into 1/4-inch thick rounds. This thickness allows for even cooking and a nice texture.
- Sprinkle the sliced eggplants with salt and let them sit for about 15 minutes. This process helps to draw out excess moisture and bitterness from the eggplants. After 15 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
- In a shallow bowl, combine the gluten-free breadcrumbs and nutritional yeast. Mix well to ensure the nutritional yeast is evenly distributed throughout the breadcrumbs. This will add a cheesy flavor to the dish.
- In another bowl, drizzle the olive oil over the eggplant slices and toss to coat them evenly. This will help the breadcrumbs adhere to the eggplants and add flavor.
- Take each eggplant slice and dip it into the breadcrumb mixture, ensuring both sides are well coated. Place the coated eggplant slices on a baking sheet lined with parchment paper.
- Once all the eggplant slices are coated, bake them in the preheated oven for about 20 minutes, flipping them halfway through. The eggplant should be golden brown and crispy.
- While the eggplant is baking, prepare a 9x13 inch baking dish by spreading a thin layer of marinara sauce on the bottom. This will prevent the eggplant from sticking and add flavor.
- After the eggplant slices are done baking, remove them from the oven. Layer half of the baked eggplant slices over the marinara sauce in the baking dish.
- Spread half of the remaining marinara sauce over the eggplant layer, followed by half of the vegan mozzarella cheese. Repeat this process with the remaining eggplant slices, marinara sauce, and vegan mozzarella cheese, finishing with a layer of cheese on top.
- Place the assembled eggplant parm back into the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the dish from the oven and let it cool for a few minutes. This will make it easier to slice and serve.
- Garnish with fresh basil before serving for a pop of color and added flavor. Serve warm and enjoy your delicious dairy-free and vegan eggplant parm!
Tips
- Salt and Drain: Don't skip the salting step! This crucial technique helps remove excess moisture and bitterness from the eggplant, ensuring a crispy and flavorful result.
- Breadcrumb Perfection: Mix nutritional yeast into your breadcrumbs for an extra cheesy flavor that mimics traditional parmesan.
- Even Coating: Use a light hand when coating eggplant slices with olive oil to ensure the breadcrumbs stick without becoming soggy.
- Baking Hack: Use parchment paper to prevent sticking and make clean-up a breeze.
- Cheese Matters: Choose a high-quality vegan mozzarella that melts well for the most authentic texture.
- Garnish Wisely: Fresh basil isn't just for looks - it adds a burst of fresh flavor that elevates the entire dish.
- Serving Tip: Let the dish rest for a few minutes after baking to make cutting and serving easier.Pro tip: This recipe is not just delicious, but it's also gluten-free and packed with plant-based goodness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
