Vegan Eggplant Parmesan Recipe

Rating 5.0
| 1
This wholesome vegan eggplant parmesan is a lighter, baked version of the classic dish. Made with a simple homemade marinara sauce, crispy panko-crusted eggplant and vegan cheese, it's a scrumptious vegan dish you will love.
Dinner
Italian
18
ingredients
9
steps
55
minutes
Chef Tellita's culinary background is a beautiful blend of self-taught technique and formal training. This talented chef prizes herself on preparing unique and creative dishes that are often showcased in various local events. Chef Tellita enjoys sharing her cooking style with others, which is showcased on her exciting YouTube cooking show, and in local TV news segments. Chef Tellita looks forward to sharing her tips, techniques and passion for cooking with you!

Ingredients

Servings:
4
1
batch of marinara sauce, see below
1
eggplant
2 cup(s)
Japanese panko
1 tblsp
basil, dry or fresh
1 tblsp
oregano, dry or fresh
1
garlic clove, minced
salt and pepper, to taste
1/2 cup(s)
vegan mayonnaise
1 1/2 cup(s)
vegan mozzarella or Parmesan
fresh basil, for garnish
1/3
of an onion, chopped
14 oz
canned diced tomatoes
2 tsp
olive oil
1 tblsp
basil, dry or fresh
1 tblsp
oregano, dry or fresh
1
garlic clove, minced
salt and pepper, to taste
1 cup(s)
tomato sauce

Directions 9 steps | 55 Minutes

Step 1

Preheat the oven to 375°F. Grease or line a baking tray with parchment paper. Measure and prep all ingredients.

Step 2

Make the marinara sauce. In a pot over medium heat, cook onions, diced tomatoes and olive oil.

Step 3

Add the basil, oregano, garlic, salt, pepper and tomato sauce to the pot and simmer until slightly thickened, about 15 minutes. Set aside.

Step 4

Slice the eggplant. In another bowl, combine the panko, basil, oregano, garlic, salt and pepper.

Step 5

Add a thin layer of vegan mayonnaise on both sides of the eggplant. Coat both sides with the panko mixture.

Step 6

Arrange the eggplant on the baking tray and bake at 375°F for 15 minutes, or until tender and golden brown. Ladle half of the marinara sauce in a baking dish and top with the cooked eggplant.

Step 7

Ladle the remaining marinara sauce on top.

Step 8

Top with vegan cheese and garnish with basil if desired. Bake at 400°F for 5-10 minutes until the cheese melts and turns golden brown.

Step 9

Remove from the oven and garnish with basil. Serve hot with a side salad. Enjoy!

Nutrition Per Serving
View All
CALORIES
408
FAT
18.8 g
PROTEIN
13 g
CARBS
50.8 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jolee S.

Jolee

26 Jul 2022

I always thought that eating vegan meant fried food was impossible to find, but this mayo trick really worked! The marinara sauce was also incredible. The only thing I'd do differently is slice the eggplant thinner :)

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