Vegan Eggplant Parmesan
Fresh eggplant slices are coated in flavorful breadcrumbs, vegan parmesan, and herbs before being baked until crispy and served over pasta with marinara sauce.
Servings 2
Calories 453kcal
Ingredients
- 1 eggplant
- Table salt
- ¼ cup flour
- 1 cup almond milk (I used roasted almond milk)
- 2 tbsp corn flour
- 1 cup panko breadcrumbs
- 2 tbsp Vegan parmesan or nutritional yeast
To serve with:
- marinara sauce and/or some freshly cooked pasta
Instructions
- Line a baking sheet with aluminum foil and brush it with oil.
- Trim the eggplant and cut it into ½-inch thick slices.
- Place the eggplant slices into a colander and generously sprinkle with salt. Set the eggplant aside for 15 minutes so it drains any bitterness.
- After 15 minutes, rinse the eggplant. Place the eggplant slices onto kitchen towels and cover with a second piece of the kitchen towels. Press firmly and additionally place some weight on top of the eggplant slices. Let the eggplant drain for 15 minutes.
- In the meantime, prepare the breading; place flour in one bowl.
- In a second bowl, whisk almond milk and corn flour, and in the third bowl, combine breadcrumbs with Vegan parmesan and Italian herbs.
- Preheat the oven to 400F.
- Coat the drained eggplant slices with flour.
- Dip them into the almond milk-corn flour mixture.
- Coat them with the Panko breadcrumbs.
- Arrange the eggplant onto the baking sheet. Bake for 25-30 minutes, flipping halfway through.
- For some extra crunchiness, pan-sear the eggplant slices after removing them from the oven in a heated skillet with some olive oil. This is not a mandatory step.
- Serve with marinara sauce.
Video
Nutrition
Calories: 453kcal | Carbohydrates: 88g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 486mg | Potassium: 276mg | Fiber: 7g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 1mg