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Home » Popular » Vegetarian » Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

August 2, 2012Leave a Comment

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

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!

 

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

 

More Vegan Italian Recipes You’ll Love!

  • Italian Chili
  • Italian Stuffed Peppers
  • Vegan Italian Sausage Burgers
  • Vegan Tortellini and Spinach en Brodo
  • Lasagna Soup
 

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

Vegan Eggplant Parmesan

The classic Italian favorite made with dairy-free ingredients!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: comfort food, dairy free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 358kcal
Author: Holly Gray
Prevent your screen from going dark

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

Instructions

  • Preheat the oven to 425°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
  • In a small bowl, combine breadcrumbs, 1/4 teaspoon Italian seasoning and red pepper flakes. Set aside.
  • 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.
  • 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.
  • Over each eggplant round, spoon an equal amount of sauce. Sprinkle with mozzarella and parmesan cheeses.
  • Return to the reduced temperature oven to continue baking for an additional 15 minutes, until mozzarella cheese is melted then serve hot.

Nutrition

Calories: 358kcal | Carbohydrates: 29g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 1024mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 818IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Lunch & Dinner, Vegan, Vegetarian Tagged With: dairy-free, Italian

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Comments

  1. Jasey McBurnett

    August 7, 2014 at 9:27 pm

    Pinned! Yummy!

    Reply

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