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.
More Vegan Italian Recipes You’ll Love!
Vegan Eggplant Parmesan
The classic Italian favorite made with dairy-free ingredients!
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Servings: 4
Calories: 358kcal
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
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Jasey McBurnett
Pinned! Yummy!