Name: Vegan Eggplant Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Non-stick cooking spray; 1/2 cup Panko breadcrumbs; 1 teaspoon Italian seasoning (divided); 1/4 teaspoon red pepper flakes; 1 medium eggplant (sliced into 4 rounds, 1/2-inch thick each); 1/4 cup olive oil; 6 ounces tomato paste; 3/4 cup water; 1 teaspoon garlic (minced); 1 teaspoon light brown sugar; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup vegan mozzarella (shredded); 1/2 cup vegan parmesan (shredded)

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Vegan Eggplant Parmesan ~

The classic Italian favorite made with dairy-free ingredients!

Fresh eggplant gets coated in Panko breadcrumbs, smothered in homemade sauce, and topped with two kinds of vegan cheese for an easy and tasty comfort food dinner.

Serves 2 as a main course or 4 as a side dish.

Round out the meal with Garlic Spaghetti and a simple green salad.

Ingredients for Vegan Eggplant Parmesan

* Non-stick cooking spray

* 1/2 cup Panko breadcrumbs

* 1 teaspoon Italian seasoning, divided

* 1/4 teaspoon red pepper flakes

* 1 medium eggplant, sliced into 4 rounds, 1/2-inch thick each

* 1/4 cup olive oil

* 6 ounces tomato paste

* 3/4 cup water

* 1 teaspoon garlic, minced

* 1 teaspoon light brown sugar

* 1/4 teaspoon salt

* 1/8 teaspoon ground black pepper

* 1 cup vegan mozzarella, shredded

* 1/2 cup vegan parmesan, shredded

Can I Double This Recipe?

Yes! All you need is twice the ingredient amounts and a larger baking dish – 9×13-inch works well. The oven temperatures and cooking times remain the same.

How to Make Vegan Eggplant Parmesan

STEP ONE: Preheat the oven to 425°F. Spray an 8×8-inch baking dish with non-stick cooking spray.

STEP TWO: In a small bowl, combine breadcrumbs, 1/4 teaspoon Italian seasoning and red pepper flakes. Set aside.

STEP THREE: Brush eggplant rounds with olive oil. Press each into the breadcrumb mixture, turning to coat. Into the prepared baking dish, arrange eggplant in a single layer. Bake in the preheated oven for 15 minutes, or until lightly browned. Remove from oven and set aside. Reduce the oven’s tempereature to 375°F.

STEP FOUR: While the eggplant is baking, prepare the sauce. In a small saucepan over medium high heat, whisk together the tomato paste and water. Add the remaining 3/4 teaspoon Italian seasoning, brown sugar, salt, and pepper. Simmer 10 minutes.

STEP FIVE: Over each eggplant round, spoon an equal amount of sauce. Sprinkle with mozzarella and parmesan cheeses.

STEP SIX: Return to the reduced temperature oven to continue baking for an additional 15 minutes, until mozzarella cheese is melted then serve hot.

Vegan Eggplant Parmesan ~The classic Italian favorite made with dairy-free ingredients!

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