vegan eggplant parmigiana

This delicious baked vegan eggplant parmesan will soon be one of your favorite dishes! Crispy eggplant is layered with marinara sauce and vegan cheese sauce, topped with breadcrumbs and baked to golden brown perfection.

Vegan Eggplant Parmesan

Large Eggplants (or 3 Medium (2 1/2 pounds / 680 grams))

Soy Milk ((240 milliliters)

All Purpose Flour ((93 grams))

Tablespoons Cornstarch

Tablespoon Garlic Powder

Tablespoon Onion Powder

Oregano

Thyme

Salt

Black Pepper

Cayenne Pepper

Panko Breadcrumbs

Tablespoons Olive Oil

Tablespoons All Purpose Flour

Soy Milk ((720 milliliters)

Nutritional Yeast ((20 grams))

Dijon Mustard

Garlic Powder

Onion Powder

Tablespoons Vegan Butter (Melted)

Marinara Sauce ((800 grams))

Basil

Ground Black Pepper

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

Slice your eggplant into 1/4 inch thick rounds. Set aside.

In a mixing bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, oregano, thyme, salt, ground black pepper and cayenne pepper and whisk it into a batter.

In a second bowl, add panko breadcrumbs, salt and ground black pepper and mix together.

Dip each slice of eggplant into the batter to coat it completely and then gently toss it in the breadcrumbs bowl to cover it completely with breadcrumbs.

Place the breaded eggplant onto parchment lined baking trays. We used two trays.

Bake in the oven at 400°F (200°C) for 20 minutes.

Eggplant:

While the eggplant is baking, start your vegan cheese sauce.

Add olive oil to a pot on medium heat and let the oil heat up until hot.

Add all purpose flour and fry the flour in the oil briefly, stirring vigorously the whole time.

Add soy milk all at once and stir vigorously.

Continue to stir, bringing the sauce to the boil and then continue stirring until it thickens. It will usually get to the right level of thickness a few minutes after the sauce has boiled.

When the sauce has thickened, remove it from the heat and stir in nutritional yeast, dijon mustard, garlic powder, onion powder, salt and ground black pepper.

Set aside. It will continue to thicken as it cools.

Vegan Cheese Sauce:

Add breadcrumbs to a bowl. Add melted vegan butter and mix in until the breadcrumbs are coated.

Breadcrumb topping:

Add roughly a third of the marinara sauce to the bottom of a 9x13 oven-safe dish.

Top it with half the eggplant.

Layer another third of the marinara sauce on top of the eggplant.

Top that with roughly a third of the cheese sauce.

Add the rest of the eggplant.

Top it with the remaining third of the marinara sauce.

Top that with the remaining two thirds of the vegan cheese sauce.

Add the breadcrumbs on top.

Place into the oven to bake at 400°F (200°C) for 20 minutes until the top is golden brown.

Assembling and Baking:

Serve topped with fresh chopped basil and ground black pepper.

Serving:

Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. Fancy and so Delicious! Vegan Soy-free Recipe. Nut-free option

tsp oil

onion

oz diced tomatoes

tomato paste

tsp italian herbs (oregano, thyme, rosemary, marjoram, basil)

basil

tsp black pepper

red pepper flakes

tsp salt

cashews

water

tsp flour

garlic powder

salt

lemon juice

onion powder

tsp miso

eggplant

Breading:

breadcrumbs

yeast

oregano

Non dairy milk (such as almond

cornstarch

tsp garlic

flour

oz spaghetti (, use gluten-free spaghetti or spaghetti squash to make gf)

basil and pepper flakes

Pasta Sauce: at oil in a saucepan over medium heat. Add garlic and cook for a few seconds. Add onion and a pinch of salt and cook for a minute. Add the rest of the ingredients and mix well. Cook for 5 minutes. if the mixture is too thick, add 1/2 cup water.

Reduce heat to medium low. Partially cover and continue to cook for another 6 to 8 minutes. Taste and adjust flavor. (Sauce can be made ahead and refrigerated for 3 days. Or use store bought marinara or pasta sauce)

Mozzarella Cream:(See notes for nut-free) Blend everything under mozzarella cream until smooth. Add to a skillet over medium heat. Cook until the mixture thickens evenly. about 3-4 mins. Mix and stir occasionally so the thickening mixture at the bottom doesnt stick. (Can be made ahead and refrigerated for upto 3 days. Or use store bought vegan mozzarella and top the baking eggplant in the last 10 mins of baking. at step 7)

Eggplant Parmesan: Slice the eggplant. Sprinkle with salt and let sit for 15-20 mins. Then rinse and dab in paper towels. (You can skip the salting step. Salting helps reduce the bitterness of the eggplant, but can be skipped to reduce work)

Assemble the breading stations. In a shallow bowl, mix the breadcrumbs with nutritional yeast, herbs, salt. In another bowl mix the milk with cornstarch, garlic and a good pinch of salt. Mix well. Add flour to another bowl.

Brush oil liberally on a baking dish. Dip each eggplant slice into flour, then milk then breadcrumb mixture to coat all sides, then place in the baking dish. Repeat for all slices. Spray oil on top.

Bake at 425 deg F (220 F) for 25 to 30 mins or until golden. (You can also pan fry the eggplant in a cast iron skillet at medium heat so the slices cook through.)

Cook the pasta according to instruction on the package if you haven&#x27;t already. Assemble plates with spaghetti topped with pasta sauce and crisp eggplant. Add dollops of the vegan mozzarella or sprinkle some vegan parm and serve.

https://www.youtube.com/watch?v=ktRFXC1iacY

Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. 
FULL RECIPE: https://www.veganricha.com/2019/11/vegan-eggplant-parmesan-recipe.html

Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry. Assemble everything and swoon. Fancy and so Delicious! 

The recipe looks long as it has recipes for sauce, vegan mozz and the breaded eggplant. You can use premade portions for a much quicker meal. The pasta sauce can be made ahead and refrigerated for upto 4 days, same with the vegan mozzarella. Just make the eggplant parmesan fresh for a nice crispy result! lets make this.



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VEGAN EGGPLANT PARMESAN with Cashew Mozzarella | Vegan Richa Recipes

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Top 2 vegan eggplant parmigiana recipes from across the web

The most viewed vegan eggplant parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

The most viewed vegan eggplant parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine