Description
This Vegan Eggplant Parmesan is a delicious and satisfying plant-based twist on the classic Italian favorite. Breaded with a crunchy cornflake and cashew mixture, baked to perfection, and layered with marinara sauce and vegan mozzarella, it’s perfect as a main or side dish for any occasion.
Ingredients
Scale
Dry Mixture
- 4 cups cornflakes
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt
Wet Mixture
- 1 cup unsweetened soy milk
- 1/3 cup all purpose flour
The Rest
- 2 pounds eggplant (2 large or 3 medium)
- 3 cups marinara sauce
- 3 cups vegan mozzarella cheese shreds
- 1/2 cup vegan Parmesan cheese (optional, shredded)
- 1/4 cup chopped fresh basil
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F. Grease 2 large baking sheets with oil and set aside.
- Prepare Dry Mixture: In a food processor or high powered blender, pulse cornflakes, raw cashews, nutritional yeast, Italian seasoning, and salt until they resemble fine crumbs. Set aside.
- Prepare Wet Mixture: In a small bowl, whisk together unsweetened soy milk and all purpose flour until smooth. Set aside.
- Slice Eggplant: Slice the eggplant into 1/2 inch thick slices. Peeling is optional.
- Bread Eggplant: Dip each eggplant slice first into the soy milk/flour mixture, then coat with the dry crumb mixture. Place slices in a single layer on the prepared baking sheets.
- Bake Eggplant: Bake for 20 minutes, then flip each slice and bake for an additional 15 minutes until crispy and cooked through.
- Assemble Dish: In a 9×13 inch casserole dish, spread 1/2 cup marinara sauce on the bottom. Layer half of the baked eggplant slices, followed by half of the remaining marinara sauce and half of the vegan mozzarella cheese. Repeat the layering with the remaining eggplant, sauce, and cheese.
- Bake Assembled Dish: Bake uncovered at 400 degrees F for about 20 minutes until the vegan mozzarella is melted and warmed through.
- Garnish and Serve: Sprinkle vegan Parmesan cheese if using and chopped fresh basil over the top. Serve warm and enjoy!
Notes
- Use fresh, high-quality eggplant for best texture and flavor.
- Serves 6-8 depending on whether it’s a main or side dish; can stretch further when served with pasta.
- Substitute panko breadcrumbs for cornflakes if preferred, but cornflake crumbs provide superior crunch.
- For gluten-free version, replace all purpose flour with gluten-free all purpose flour.
- For a nut-free alternative, substitute sunflower seeds in place of cashews in the dry mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
