| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 3g | 46g |
| sugars | fibre | protein | salt |
| 10g | 10g | 10g | 1.2g |
Why I Love Italian Vegan Eggplant Parmesan
Today, I want to talk about a fantastic and hearty dish I’ve been wishing to share with y’all – the Vegan Eggplant Parmesan. Now, I know what you’re thinking, “Emily, vegan dish? But you’re a southern Belle!” Well, let me tell you, this Southern girl appreciates good food, vegan or not, as long as it’s flavorful and fulfilling. And believe me, this recipe checks off both those boxes.
The Inspiration
While traditional Italian Eggplant Parmesan is already a beloved dish, finding a vegan alternative started as somewhat of a culinary challenge for me. I was inspired by renowned Italian chef Gino D’Acampo, who always infuses his dishes with passion. Even though he doesn’t specialize in vegan dishes, his love for authentic Italian cuisine encouraged me to try and recreate this classic Parmesan dish with a vegan twist.
The Taste of Old World Meets New
The Vegan Eggplant Parmesan offers the rich and deep flavors you may find in the classic Parmo but with a guilt-free badge dear to our vegan friends. The savory flavors of marinated eggplants blend stunningly with the tangy marinara sauce, topped with vegan mozzarella and parmesan that brings a deck of layered flavors tied together with the fragrant ambiance of dried oregano and basil. Final touches of garlic powder and black pepper delicately bring out the core, satisfying flavor of ‘Parmesan’ we’re all after.
For folks who’ve experienced the Italian Eggplant Parmigiana or other similar dishes, like the Italian Chicken Parmigiana, this one’s going to feel nicely familiar, yet pleasantly surprising. Those looking for a light, yet filling main course, or those in the mood to explore the boundaries of vegan cuisine, look no further.
Perfect Pairing
The Vegan Eggplant Parmesan, while being a total rockstar by itself, can be beautifully paired with crusty Italian bread. If you are into wine, a light-bodied red like Pinot Noir should compliment the hearty meal effortlessly. For a complete vegan meal, consider pairing this dish with a fresh green salad, like an Italian Caprese salad replaced with vegan mozzarella.
So from my Southern kitchen to yours, I encourage you to try this beautiful fusion of Italian tradition and vegan innovation – the Vegan Eggplant Parmesan. Buon Appetito!
What You’ll Need
- 2 large eggplants
- Salt, for sweating eggplants
- 1 1/2 cups of all-purpose flour (preferably a healthful version)
- 2 cups of breadcrumbs (preferably whole grain)
- 2 cups of unsweetened almond milk
- 4 cups of marinara sauce
- 2 cups of vegan mozzarella cheese
- 1/4 cup of vegan parmesan cheese
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- Olive oil spray (optional)
- Fresh basil leaves for garnish (optional)
Method
Step One
To start with, cut the 2 large eggplants into 1/2-inch thick slices and lay them out on a couple of baking sheets. Sprinkle salt on both sides of the eggplant slices to draw out the moisture and bitterness. Let them sweat for about 15 minutes, then wipe off the excess moisture and salt.
Step Two
Preheat the oven to 375°F (190°C). In the meantime, prepare three separate bowls. In the first one, place the 1 1/2 cups of flour. In the second, pour the 2 cups of unsweetened almond milk. Mix 2 cups of breadcrumbs with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in the third bowl.
Step Three
First, dip each slice of eggplant in the flour making sure both sides and edges are fully coated. Next, dip the floured slices into the milk, then finally in the breadcrumb mixture. Make sure each slice is fully covered in crumbs on all sides and edges.
Step Four
Arrange coated eggplant slices in a single layer on a baking sheet covered with parchment paper. If you like, you can lightly spray the slices with olive oil to give them a more golden color as they bake. Bake in your preheated oven for 20-25 minutes until nicely golden and crispy.
Step Five
Now, in a large, preferably 9×13-inch, baking dish spread 2 cups of marinara sauce. Arrange half of the baked eggplant slices in the dish over the marinara sauce. Top with another 1 cup of sauce, and sprinkle 1 cup of vegan mozzarella cheese and 2 tablespoons of vegan parmesan cheese. Repeat this layering process with remaining ingredients.
Step Six
Place the dish into the oven and bake for 20-25 minutes, until the cheese has melted and everything is heated through. If desired, you can broil the dish on high for the last 2-3 minutes to give it a nice finish.
Step Seven
Remove the dish from the oven and allow it to cool for a few minutes. If you like, garnish with fresh basil leaves before serving. This Vegan Eggplant Parmesan can be enjoyed on its own, or served with bread or a side salad.
